Italian Recipes
LASAGNE CON ASPARAGI BIANCHI DI CIMADOLMO

LASAGNE CON ASPARAGI BIANCHI DI CIMADOLMO

Lasagna with white Asparagus

How to make the LASAGNE CON ASPARAGI BIANCHI DI CIMADOLMO:

Bring a pot of salted water to a boil with the laurel leaf and some juniper berries. Add the asparagus and cook for about 10 minutes. Drain, remove the hard part of the asparagus stems and cut into pieces.

Whisk the egg into the already made bechamel sauce and then gently mix in the asparagus.

Cut the sheet of pasta into squares about 4" wide, obtaining 12 to 16 pieces. Bring a pot of salted water to a boil. Drop the squares in and cook until "al dente" or firm. Remove them with a slotted spoon and place them on a clean cotton cloth.
In 4 oven proof dinner dishes layer some of the bechamel sauce, a pasta square, some grated Asiago cheese, some more sauce, and continue until all the ingredients are finished.
Place the dishes in a 350°F oven for ten minutes and serve.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM