Asparagus Lasagna - A Weekday Treat

Out of season frozen asparagus will work in this asparagus lasagna recipe but don’t defrost it just use as if it was fresh.

Note: Make both sauces on the runny side. The lasagne is going to soak up a lot of liquid so when you have the cheese sauce to your required consistency add another few tablespoons of milk and don’t be afraid to add a little water to the vegetable mix.

INGREDIENTS

• 1/2 lb / (500g) fresh asparagus
  
• 6oz bacon (350g)
• 2 medium leeks
• 2 medium tomatoes
• tomato puree – if you don’t have any in some tomato ketchup will do a similar job but will have a bit less flavour
• Worcestershire Sauce – if you don’t have any in some brown sauce or soy sauce will do a similar job
• selection of fresh herbs if you have them finely chopped (maybe basil, thyme, rosemary, sage) otherwise dried mixed herbs
• 200g dried lasagne
• 50g butter
• 50g flour
• 600ml milk
• 100g cheese plus some extra for grating on the top of the lasagna

Directions

1. Cut the bacon into pieces chunks
2. Rinse the asparagus and snap the ends off then cut into pieces about 1 inch long and slice lengthways to make the pieces flat (easier when layering)
3. Rinse the leek, cut off and discard the end with the roots and any leathery leaves. Now cut the leek into chunks about ¾ inch in length
4. Chop the tomatoes into small pieces (you can use tinned tomotoes if you want)
5. Place a little oil in a large frying pan and fry the bacon, asparagus and leeks for 2 to 3 minutes on a medium heat by which time the leek should be softening, the bacon cooking and the asparagus getting a few golden edges
6. Add the tomatoes to the pan along with a vegetable stock cube, a squeeze of tomato puree and a dash of Worcestershire sauce and the fresh or dried herbs
7. Leave to simmer on very low while you make the cheese sauce
8. Follow these instructions on how to make cheese sauce using double the quantity of ingrediants (as shown above)
9. Take a deep casserole dish (square or rectangular is easiest to fit the pasta (but I don’t have one so don’t worry if you don’t)
10. Put a layer of the asparagus vegetable mix in the bottom
11. Lay a single layer of lasagne sheets over the mix
12. Place a layer of cheese sauce over the lasagna sheets
13. Place another layer of asparagus mix over the lasagna sheets
14. Repeat the layers to use up the mix you have, try for at least three layers of lasagna
15. Finish with a layer of cheese sauce and grate some cheese on the top
16. Place in the oven for about 35 minutes or until a knife slices easily through the lasagne and the whole casserole is bubbling and golden
17. We prefer to eat this asparagus lasagna recipe with crusty garlic bread and salad…. delicious

Cooking Time: 35 mins  
Prep Time:       20 mins
Serves:              4-6

Where to Buy Asparagus and what to look for

Asparagus Varieties

Asparagus Season

Basic Preparation of Asparagus

Equipment for Cooking Asparagus

When and How to Harvest Asparagus

Some of the best pasta I’ve ever eaten was in an Italian restaurant on holiday (not in Italy!) in Lanzarote (I think). It was the first day of the holiday, Emma (our daughter) was only about 3 years old and just about to get grumpy if we didn’t feed her. We walked into the restaurant for a light lunch and I had spaghetti with garlic and muscles. It was really really simple, but to die for. Presumably it was fresh home made pasta. Emma ate an enormous amount of plain spaghetti with cheese and was made a great fuss of. We all left stuffed for the rest of the day, so much for the light lunch!