Alpine Asparagus Lasagna recipe – simple and rich in taste
Asparagus is one of the most popular seasonal products in the alpine region and, depending on the variety and season, can sometimes be very expensive, which is why it is often called “white gold.
But even the ancient Greeks knew about the medicinal properties of asparagus. However, not the green parts of the plant, but they dried the roots and used them to make diuretic medicine. For wealthy Romans, on the other hand, asparagus was an important part of every feast. So it is not surprising that Cato the Elder already described the exact cultivation method of green asparagus around 175 BC. Emperor Augustus is even said to have been such a great asparagus fan that he even brought his favorite vegetable into play when giving orders. He is said to have given his servants orders that ended with the phrase: “citius quam asparagus coqunatur” – which roughly means: the order should be carried out faster than the asparagus needs to cook.
Asparagus makes a fantastic Lasagna
Asparagus is a monocotyledonous perennial that grows mainly underground and belongs to the lily family. It occurs in about 300 different species almost all over the world. In our latitudes, the variety “Asparagus officinalis” is the most widespread. Many excellent dishes can be cooked from it. However, we love the asparagus – as well as almost all other alpine dishes – in the simple way and not with
not mixed with many other foods. That’s why our asparagus lasagna is very simple and lives from the intense flavor of the white (or green) asparagus.
Alpine Asparagus Lasagna
- 1 kg white or green asparagus – we prefer the white ones from Schrobenhausen or Abensberg
- 800 grams of ground beef
- 1-2 carrots
- 1/4 celery bulb
- 1 medium sized white vegetable onion
- 1/2 bunch parsley
- 3/4 liter of milk
- 1 package of lasagna sheets – we prefer fresh or homemade ones
- a little nutmeg
- 3 tablespoons of flour
- 1 clove of garlic
- 80 grams of butter
- 1 pinch of sugar
- 1 tablespoon vinegar
- 1/2 lemon
- 1 glass of Sauvignon Blanc
- Peel the asparagus and thinly slice off the lower end of the cut. Set aside the peeled asparagus and keep it damp if necessary. If the asparagus are a bit thicker (about 3-4 centimeters), you can also cut them in half lengthwise with a knife. Boil the peels and cut ends in a pot for about 15 minutes with about 3/4 liters of water, the sugar, some salt and the vinegar, then set aside. This broth gives the meat ragout a very intense asparagus flavor.
- Chop the onion, celery, garlic, carrots and parsley and set aside. Brown the minced meat in a saucepan until hot and turn. Then add the chopped vegetables to the pot and sauté briefly until the onion and garlic are lightly browned. Now pour the broth from the Pour the asparagus peelings through a sieve into the pot and continue to simmer gently. Add a glass of Sauvignon Blanc and the juice of half a lemon. Season to taste with parsley, salt and pepper.
- For the béchamel sauce, warm the butter slightly in a saucepan, but do not brown. Then add 3 tablespoons of flour and stir to combine. When the flour is
then add the milk to the pot and let it warm up on a very low flame until the milk becomes creamy with the roux. Season with salt, some pepper and freshly grated nutmeg to taste.
- In a large enough baking dish, spread a small amount of the meat ragout on the bottom so that the lasagna sheets don't stick when the lasagna is in the oven. Then place the bottom layer of plates and diagonally (depending on the length of the asparagus) place the halved or whole asparagus on top, about 3-4 centimeters apart. on top. Top with meat ragout between the asparagus, then pour a layer of béchamel sauce over it with a ladle. Continue with lasagna plates, then layer again asparagus, meat ragout and béchamel sauce until all ingredients are used up. Note: At the end, pour a thin layer of béchamel sauce over the top of the lasagne.
lasagna plates. To do this, you can dilute the remaining béchamel sauce with milk again, if it is too little.
- Now put the lasagna for about 30 minutes in the preheated oven at 180 degrees convection and as soon as the top sauce is slightly golden brown, grate the Parmesan on the Lasagna grate and put another 5 minutes in the oven until the top of the lasagna is light golden brown.
A few notes
The lasagna simply tastes even more intense due to the asparagus broth in the meat ragout. The Sauvignon Blanc brings another fruity note here and goes perfectly with the asparagus anyway. We would also recommend this wine as an accompaniment.
Sparris lasagne recept
Parsa lasagne resepti