Lasagna with Asparagus

This Italian recipe is prepared with typical vegetables of the summer period: the asparagus. With asparagus and crescenza, that is a kind of soft cheese typical of Lombardia, you can prepare delicious summer lasagna. The preparation of this Italian recipe is quite simple: you should prepare a mixture of crumbled bread and walnuts, a mixture of milk, crescenza, Parmesan and béchamel, lasagna and the asparagus cut in thin slices lengthwise. When all these things are ready you should make layers of them in a baking pan, bake for about 30 minutes and the lasagna is ready. In this recipe the soft consistency of the mixture of crescenza and béchamel is well accompanied with the crunchy consistency of the mixture of bread and walnuts. BUON APPETITO!


INGREDIENTS (for 4 - 6 people):
400 g of Asparagus
1 Roll
30 g of Walnuts
50 ml of Milk
400 g of Crescenza (kind of soft cheese typical of Lombardo)
40 g of Parmesan
350 g of Lasagne
500 ml of Béchamel

PREPARATION TIME: 20 minutes

COOKING TIME: 30 minutes

WINE: Friuli Annia Pinot bianco (White Wine)

PREPARATION
Let salted water, with a drizzle of oil, boil for lasagne; the presence of oil in the water is necessary so the lasagne don’t stick between them.



When water boils add in it 10 lasagne at a time and cook them for 3 – 4 minutes, drain them with the help of a skimmer paying attention to not break them, and place them on a table in order to let them cool.



Then clean the asparagus and remove the hardest part of the stem, place them in high pan with water and after water boils cooked them for about 10 minutes. It is important that the asparagus remain in vertical position in the pan so that their head is out of water and cook with vapour.



When the asparagus are cooked drain them paying attention to not break their head, let them cool and cut them in thin slice lengthwise. In the meantime prepare the bread and the walnuts, crumble them and put them together in a bowl.





In another bowl mix together the milk, the crescenza and the Parmesan.



Now prepare the béchamel looking the instructions presented here, when the béchamel is ready, mix them with mixture of crescenza, and now begin to prepare the lasagna.



Pre heat the oven to 200°C. Cover with a sheet of baking paper a squared baking pan, place on it some mixture of béchamel and crescenza, a first layer of pasta, a layer of asparagus



and a little of the mixture of bread and walnuts, continue in this way until the pan is full.



Bake the pan for about 30 minutes and cook lasagna until the surface become golden. Serve hot.
This is the result:



BUON APPETITO!