Made even more exquisite by the unique taste of saffron and the creaminess of dairy products, lasagna with asparagus is an ideal first course for a refined lunch
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Step by Step
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Preparation of saffron lasagna with asparagus
1) Make the dough for lasagna. Mix the type 00 flour and that of durum wheat flour on the pastry board, form the fountain and add on the edges of the groove 1 pinch of salt. Pour a wire inside extra virgin olive oil, to make the dough more elastic, and the eggs, lightly beaten with a fork. Begin to knead by slowly taking the flour from the edges of the fountain and then continue with large hands, until a smooth and homogeneous mixture is obtained. Then form a dough and wrap the transparent film around the dough; let it rest for about 30 minutes.
2) Prepare the béchamel. Melt the butter in a casserole, add 70 g of "00" flour and let it roast over low heat for 1-2 minutes, stirring with a wooden spoon. Add the milk hot flush by mixing the mixture with a hand whisk to avoid lumps; cook For others 10 minutes, continuing to stir until the mixture thickens.
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3) When the béchamel is quite thick, add the salt, the pepper and a pinch of nutmeg to flavor it, then add a sachet of saffron. After mixing all the ingredients well, pour the béchamel in a colander in order to remove any lumps, collect it in a bowl and let it cool.
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4) Now clean the asparagus, scald them in boiling salted water for a few minutes, then cut them into pieces. Fry thegarlic in a no stick pan with 2 tablespoons of extra virgin olive oil, brown the asparagus, season with salt and cook for 10 minutes, then add the parsley chopped.
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4) After 30 minutes take the egg pasta again and roll it out with a rolling pin or rollers of a special machine in thin sheets is cut it into rectangles rather large. Bring plenty of salted water to the boil and cook the lasagna, a little at a time and gradually scolale with a slotted spoon e dry them on a clean towel.
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5) Season the lasagna in layers. Grease one baking tin and make the base with the lasagna, cover with a layer of saffron béchamel, add the slices of Emmentaler and lastly the asparagus. Do this until you finish the ingredients.
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6) Complete the pan. Finish the last layer with a sheet of lasagna sprinkled with béchamel, flakes of butter and grated Parmesan.
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