EatSmarter exclusive recipe

Asparagus-Truffle Lasagnawith White and Green Asparagus

Asparagus-Truffle Lasagna - Asparagus-Truffle Lasagna - For discerning connoisseurs - an absolute must during truffle season
Asparagus-Truffle Lasagna - For discerning connoisseurs - an absolute must during truffle season


Calories:303 kcal
Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories303 kcal(15%)
Protein11 g(22%)
Fat17 g(21%)
Carbohydrates24 g(9%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

3 stalkswhite Asparagus
3 stalksgreen Asparagus
1 sprigSage
2Lasagne noodle
¼small tuber black Truffle (about 10 grams)
½ ouncesButter
½ ouncesParmesan cheese
black Pepper
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Kitchen Utensils

2 Pots, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Wooden spoon, 1 Truffle slicer


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1 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.
2 Rinse sage, shake dry and pluck off the leaves.
3 Bring salted water to a boil in a pot. Cook white asparagus for 12 minutes. After 6 minutes, add the green asparagus.
4 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.
5 Shortly before the end of cooking the asparagus, heat butter in a skillet until frothy and fry the sage leaves over medium heat briefly.
6 Lift asparagus out of the water, drain well, add to butter in skillet and season with salt.
7 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.


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