Asparagus is one of nature’s first culinary gifts of spring. After a long winter eating root vegetables or greenhouse grown produce, the first taste of fresh local produce is a welcome one.
A Seasonal Treat
A member of the lily family, asparagus is related to onions, leeks and garlic. It grows in sandy soil and the first shoots begin to appear from late April to mid-May. The asparagus season is short with the last spears harvested in June. It is grown commercially but can also be found wild or grown in a sandy garden bed. Avoid imported asparagus during the winter. It is typically grown in Mexico or Peru and will not be as tender and sweet as local seasonal asparagus.
Preparing Asparagus
Asparagus can be enjoyed countless ways including steamed, roasted, grilled, pickled or stir-fried. Select spears that are firm and green with well-formed, tightly closed tips. Avoid asparagus with woody looking, brownish stalks. The stalks do not have to be peeled but trim and discard any woody ends. Thicker stalks can also be peeled with a vegetable peeler if they are tough.
This lasagna is a great dish for entertaining because it is vegetarian and can be assembled in advance and baked when guests arrive. It is easier to serve once it has cooled a bit after baking. The rich sauce paired with fresh roasted asparagus will be sure to impress even die-hard carnivores.
Roasted Asparagus Lasagna
Serves 6 to 8
- 1-1/2 lbs. fresh asparagus
- 1 Tablespoon olive oil or neutral oil such as canola or safflower
- Salt and pepper
Sauce:
- 6 Tablespoons unsalted butter, cut into pieces
- 1/3 cup flour
- 3 cups whole or 2% milk (do not use skim)
- 1/8 teaspoon grated nutmeg
- ¾ cup grated parmesan cheese
- 1 clove garlic, very finely minced
- Salt, to taste
For Assembly:
- 3 or 4 large fresh lasagna noodles or parboiled regular lasagna noodles
- 1 packed cup grated mozzarella cheese (about 4 oz.)
- ¾ cup grated asiago cheese (about 3 oz.)
- 1/3 cup grated Parmesan cheese
Directions:
- Heat oven to 425 degrees Fahrenheit.
- Trim woody ends from asparagus and discard. Cut asparagus spears into 2” lengths. Toss with olive oil and sprinkle lightly with salt and pepper.
- Spread asparagus pieces on a baking sheet in one layer. Roast in the oven for 12 minutes, until spears are just beginning to soften. Remove from the oven and let them cool slightly.
- While asparagus is roasting, prepare sauce. In a large saucepan, heat butter on medium heat until fully melted and beginning to bubble slightly. Add flour and whisk briskly until incorporated into butter.
- Cook butter and flour mixture for about 2 minutes. Add one cup of the milk, whisking constantly. As the mixture begins to thicken slightly (about 2 minutes), add the second cup of milk and repeat the process for the third cup. Continue to stir sauce so it doesn’t burn or turn lumpy.
- Add nutmeg, parmesan cheese and garlic to the sauce. Stir thoroughly until cheese is melted. Season with salt to taste. Remove sauce from the heat.
- In a dish approximately 9” X 12” X 3”, spread 1/3 of the roasted asparagus spears evenly on the bottom. Drizzle 1/3 of the sauce over asparagus. Top with a layer of fresh lasagna noodles, cut to fit the pan.
- Repeat the layers: asparagus, sauce and noodles, asparagus, sauce. Make sure the final layer is sauce. Top with shredded mozzarella, asiago and parmesan cheeses.
- Bake at 425 degrees for about 30 minutes or until the cheese is bubbling and golden.
- To serve: let the lasagna cool for about 20 minutes. Use a very sharp knife to slice through the asparagus. Accompany with a salad and crusty bread.
 |
