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Asparagus-Truffle Lasagna

with White and Green Asparagus

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

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Difficulty:moderate
Preparation:40 min
Ready in:40 min
Low-sugar
Vegetarian
Vitamin-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
303
15%
Protein
11 g
22%
Fat
17 g
21%
Added Sugar
0 g
0%
Carbohydrates
24 g
9%
Roughage
6 g
-
Saturates
10 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

6 stalkswhite Asparagus
6 stalkswhite Asparagus
2 sprigsSage
Salt
4Lasagne noodle
½small tuber black Truffle (about 10 grams)
1 ounceButter
1 ounceParmesan cheese
black Pepper

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

Directions

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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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