Asparagus and Salmon Lasagna
Asparagus not only scores points for its aromatic taste, but also has plenty of folic acid: The B vitamin is important for cell renewal and blood formation, among other things. Salmon contains large quantities of healthy omega-3 fatty acids in addition to a lot of protein.
For even more folic acid, you can also prepare the gratin with green asparagus. Another advantage: You don't have to precook it, as it has a shorter cooking time anyway.
- 1 kilogram white Asparagus
- 1 pinch sugar
- 4 ripe tomatoes
- 500 grams Salmon (without skin)
- 2 shallots
- 3 tablespoons butter
- 2 tablespoons Pastry flour
- 200 milliliters milk
- 200 milliliters Whipped cream
- freshly ground peppers
- 3 tablespoons lemon juice
- 200 grams Lasagne noodle (not pre-cooked)
- 75 grams grated Parmesan
Trim ends from asparagus. Boil water and season with salt and sugar. Cook the asparagus for about 8 minutes. Rinse and drain. Save asparagus stock for later.
Briefly blanch tomatoes, shock in ice water, peel, quarter, core and dice. Cross-cut salmon into thick slices, about 1 cm (approximately 1/3 inch). Peel and mince shallots.
Heat 2 tablespoons butter in a saucepan, sweat shallots until soft, sprinkle with flour, stir in milk and cream, bring to a boil and stir until smooth. Add 400 ml (approximately 1.6 cups) of reserved asparagus broth. Season with salt, pepper, nutmeg and lemon juice and simmer for a few minutes.
Preheat the oven to 200°C (approximately 390°F). Grease a baking dish with remaining butter. Line the bottom with lasagne sheets, then add a layer of asparagus and tomatoes. Pour some of the sauce over vegetables, then add another layer of lasagne sheets. Top that layer with salmon and sauce. Repeat, finishing with a layer of asparagus and tomatoes. Pour remaining sauce over lasagna and sprinkle with Parmesan. Bake for about 35-40 minutes. Remove from oven, slice and serve.