Light lasagna with asparagus
(Photo@TheFoodTraveller.com - Nikon D200)
This recipe was on my mac for a while waiting to be blogged ... and in our freezer as well, but for eating. We found the recipe on an Italian magazine and, as we welcome every light recipe, we gave it a try. Actually Elke made it and I only tried (but not very successfully) to take a photo. Not a simple dish to capture ... at least for me. If you like asparagus, give it a try (but probably next year!) ... since that is the dominant taste. The main problem I have with the dish is .... after one hour I was hungry again!
Serves: 4 or 8 as starter
FlexiPoints: 4 or 2
Suggested wine: not really sure here. Feel free to give us a suggestion!
Special equipment: a kitchen robot or a blender.
Ingredients:
250g fresh lasagna sheets
1.5 Kg of green asparagus
650ml half-fat UHT milk
35g corn starch
80 sliced roasted ham
30g Parmesan cheese
5g butter
2 garlic cloves
1 thyme sprig
1 marjoram sprig
Nutmeg and salt to taste
Ingredient note: The corn starch (or mazeina in some parts of the world) is a nice alternative to butter to bind a cream with less fat. Of course, you will miss the buttery taste ... but overall the cream will be much lighter and delicate so suited for recipes like this one. Only side effect ... I am not sure the cream will freeze that well as with butter.
How-to:
1. Cook the asparagus. Remove and halve the heads. Puree the stalks in a kitchen robot.
2. Work the starch with 100ml of cold milk. Slice the ham in stripes.
3. Press the garlic. Put it in a casserole with 500ml of milk, the thyme and the marjoram. Let cook on low heat until it simmer. Remove from the heat and pass the milk through a sieve to remove the herbs and garlic. Stir in the starch and milk mix.
4. Place the cream back on low heat and add the asparagus puree, 1 tbsp of the Parmesan cheese, some nutmeg and salt. Let simmer for 4’-5’ or until creamy. Stir frequently.
5. Grease an oven pot with the butter. Choose a pot which is low and wide and where the pasta sheets can be placed with little (but some) overlap, and without need for cutting them. Alternate in layers alternating the cream, the pasta, the asparagus heads and the ham. Mix the remaining Parmesan cheese with the remaining milk and distribute it on top.
6. Bake in an hot oven at 200C for 25’ or nicely crunchy on top. Serve lukewarm.
Serves: 4 or 8 as starter
FlexiPoints: 4 or 2
Suggested wine: not really sure here. Feel free to give us a suggestion!
Special equipment: a kitchen robot or a blender.
Ingredients:
250g fresh lasagna sheets
1.5 Kg of green asparagus
650ml half-fat UHT milk
35g corn starch
80 sliced roasted ham
30g Parmesan cheese
5g butter
2 garlic cloves
1 thyme sprig
1 marjoram sprig
Nutmeg and salt to taste
Ingredient note: The corn starch (or mazeina in some parts of the world) is a nice alternative to butter to bind a cream with less fat. Of course, you will miss the buttery taste ... but overall the cream will be much lighter and delicate so suited for recipes like this one. Only side effect ... I am not sure the cream will freeze that well as with butter.
How-to:
1. Cook the asparagus. Remove and halve the heads. Puree the stalks in a kitchen robot.
2. Work the starch with 100ml of cold milk. Slice the ham in stripes.
3. Press the garlic. Put it in a casserole with 500ml of milk, the thyme and the marjoram. Let cook on low heat until it simmer. Remove from the heat and pass the milk through a sieve to remove the herbs and garlic. Stir in the starch and milk mix.
4. Place the cream back on low heat and add the asparagus puree, 1 tbsp of the Parmesan cheese, some nutmeg and salt. Let simmer for 4’-5’ or until creamy. Stir frequently.
5. Grease an oven pot with the butter. Choose a pot which is low and wide and where the pasta sheets can be placed with little (but some) overlap, and without need for cutting them. Alternate in layers alternating the cream, the pasta, the asparagus heads and the ham. Mix the remaining Parmesan cheese with the remaining milk and distribute it on top.
6. Bake in an hot oven at 200C for 25’ or nicely crunchy on top. Serve lukewarm.
Labels: main course, pasta, vegetarian
posted by The Food Traveller at 10:26 AM
6 Comments:
Bel blog, peccato solo per tutto questo inglese...
Purtroppo e' l'unica lingua che tutti i miei amici comprendono ... e anche quella che probabilmente uso di piu'. Almeno sono giustificato perche parlo e escrivo inglese perche vivo all'estero :-)
Magari, se mai avro' tempo, lo faccio bilingue ...
ciao e grazie per averci dato un occhiata!
mi inimicherò il mondo, lo so, ma che vuol dire: peccato per tutto questo inglese?
penso che gli dispiaccia che il mio blog sia in inglese ...
beh... io preferisco fare una lode invece a chi, come te, scrive di cucina in un'altra lingua per dar modo a un mondo variopinto come quello dei blogger di leggere. molti blog stranieri sono meritevolissimi ed è un peccato che gli altri non possano leggerci perché scriviamo in italiano... stasera corso di 3 ore di pasta fresca. sarà divertente! mi rilassa fare queste cose. buona serata!
Grazie!
Beata te! Io devo finire le ultime cose per lavoro e studio prima i partire per il Suddafrica giovedi. Ma penso che la mia mogliettina fara' un piatto che ci piace tanto ... il risotto con ricotta e limone ... magari lo bloggo. Dipende se sono capace di fotografarlo, i nostri piatti sono troppo bianchi.
Ciao e divertiti!!
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