Asparagus-Truffle Lasagna
Asparagus-Truffle Lasagna - For discerning connoisseurs - an absolute must during truffle season
Healthy, because
Even smarter
Nutritional values
The tongue and palate experience a variety of pleasurable aromas, and plenty of bioactive ingredients strengthen the organism. Especially remarkable: the content of vitamin E, which as an antioxidant protects our cells and makes the blood flow more easily.
If you like them, use wholemeal lasagne sheets: they contain more minerals than light noodles and make sure you don't get hungry again so quickly.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 363 mg | (9 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 72 mg |
Kitchen utensils
Preparation steps
Peel white asparagus over the entire length of stalks, peel only the lower third of the green asparagus. Cut off the woody ends of both varieties.
Rinse sage, shake dry and pluck off the leaves.
Bring salted water to a boil in a pot. Cook white asparagus for 12 minutes. After 6 minutes, add the green asparagus.
At the same time, cook the lasagna noodles in a second pot of boiling salted water according to package instructions. Clean truffles with a brush or a knife, rinse briefly and dry.
Shortly before the end of cooking the asparagus, heat butter in a skillet until frothy and fry the sage leaves over medium heat briefly.
Lift asparagus out of the water, drain well, add to butter in skillet and season with salt.
Drain lasagna noodles and arrange in alternating layers with asparagus on plates. Drizzle butter around the asparagus. Top with Parmesan and truffle slices and sprinkle it with plenty of pepper.
