White Lasagna (Asparagus)

Lasagna with asparagus is the spring dish par excellence. There are few recipes so delicious and full of aromas, all thanks to asparagus, the undisputed protagonist of these spring months.

4 lbs fresh asparagus, pencil thin
2 Tbsp. olive oil
sea salt
¼ cup butter
¼ cup all-purpose flour, unbleached
½ cup water
1½ cups chicken broth
2 cups mozzarella cheese, shredded
1 Tbsp. lemon zest, finely grated
16 oz lasagna noodles
2 cups Parmesan cheese, freshly grated
1 cup whipping cream

Cook lasagna noodles, drain and set aside.

Preheat an oven to 500°F (260°C/240°C fan, Gas Mark 10).

Cut off about 1" at the end of the asparagus stalks and discard. Coat the asparagus with olive oil and spread out in a single layer in a baking dish. Roast 5-10 minutes.

Remove from the oven, sprinkle with salt, cut into bite-size pieces and let cool.

Reduce the oven temperature to 400°F (200°C/180°C fan, Gas Mark 6). Butter a 9x13" baking pan.

In a large pot, melt the butter over medium heat. Add flour and stir for about 2-3 minutes. Combine water and broth; slowly add to flour-butter mixture, constantly stirring. Cook about 5 minutes. Add mozzarella and lemon zest, stirring until the mixture is smooth.

Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then ½ cup Parmesan. Repeat, then put on the top layer of noodles.

In a small bowl combine cream and a dash of salt. Whip until soft peaks form then spoon over noodles.

Sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

Makes 10 servings.

Cook's Notes:

• If you love to go out on a picnic, go hunting for wild asparagus. They taste delicious and are small and crunchy in the mouth, so don’t overcook them. Other valid alternatives are the green asparagus from Altedo, the white asparagus from Bassano, or the tiny masterpieces that come from the area of Bolzano, Terlano, and Vilpiano.
• If you want to add a smoky touch to your lasagna, replace Prosciutto di Parma with speck. If you want a vegetarian lasagna, remove the ham and add a few mozzarella or scamorza cheese slices.
• Which wine goes well with baked lasagna with asparagus and ricotta?
  One of the great classics of food and wine pairings is the asparagus-Sauvignon Blanc combination and with good reason.
• The”green” flavours and aromas of both marry perfectly and the rich aromatic bouquet of Sauvignon Blanc helps to harmonize the savoury sensations of the dish. We choose a wine with character and a good body, fresh and mineral to cut the creamy sweetness of the béchamel and which can resist the intense flavours of lasagna. The Sauvignon Blanc from the Niklas winery is perfect.
• If you prefer a salty wine, you are spoiled for choice: a Vermentino di Gallura with its exquisite flavour and lemon scents or an Inzolia, characterized by a rich, fruity bouquet where there is no lack of balsamic hints. Remaining in Sicily, even a rosé like Cerasuolo di Vittoria lends itself very well to pairing.
• Lasagna with asparagus, with that savoury but creamy flavour, also lends itself to more sparkling combinations with Prosecco, Champagne and Franciacorta or an excellent Monti Lessini DOC Spumante.