Pasta of the week
It is gradually becoming asparagus season again. High time to take advantage of it, because the ‘white gold’ is only available until the end of June. This recipe is from the Dutch chef Mari Maris, also known as the ‘Ottolenghi without the long ingredient lists’. She makes this lasagna with a roux based on asparagus soup, and fresh asparagus of course.
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Ingredients:
1,3 l aspergesoep
100g butter, plus extra
100 g of flour
3 eggs
5 sprigs of basil, picked and chopped
1 sprig of tarragon, picked and chopped
20 (owner) lasagna
2 slender leeks, sliced into rings
25 asparagus, no matter what color (white peeled and without the butt, green only with the butt removed)
5 tbsp grated mature cheese
75 g Doruvael or Taleggio, finely cubed
4 tbsp white almonds or hazelnuts
Optional: dash of cream
Preparation:
1. Make a roux from the butter and flour and pour hot asparagus soup over it, stirring and in portions, and let it thicken to a sauce consistency. If the sauce becomes a little too thick, add soup or, if it has run out, a dash of cream. Always loosen the base well and season with salt and pepper.
2. Let the sauce cool slightly and stir in the eggs, basil and tarragon.
3. Grease an oven dish with butter and cover the bottom with lasagna sheets. Spread lightly with leek and a single, but completely filled layer of asparagus. Spread a few spoonfuls of sauce over it and grind pepper on it. Make layers until everything is used up, end with sauce and sprinkle generously with cheese.
4. Depending on the lasagna sheets used, place in an oven at 180°C for 30 to 60 minutes until the pasta is done and the crust is golden brown.
5. In the meantime, roast the almonds in the oven and sprinkle them on the plate over the lasagna.
If there are tasty, not too wet tomatoes (that will only be if you use green ones), stack slices with them for a sweet-fresh extra. Make the lasagna spicier by grating a little parmesan over each layer.
Recipe: Mari Maris
Photo: Mari Maris
