Today I offer you a simple and fresh idea: fresh pasta sheets with asparagus, olives, and lemon!
Personally, I used lasagna sheets but if you want, you can make the sheets yourself by preparing fresh pasta with the usual ratio of 100 grams of flour per whole egg!
The citrus note of lemon adds a very intriguing and appetizing tone and aroma, very interesting and pleasant for me!
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I opened a channel for free recipes open to all on WhatsApp with no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you like asparagus dishes, here are some more suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 packages lasagna sheets (the thinnest ones, not the thicker rustic ones!)
- 1.1 lbs asparagus
- 1 clove garlic
- 1 teaspoon lemon (julienned zest, I use a lot but taste as you go!)
- 3.5 oz black olives (pitted)
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
Tools
- Asparagus Steamer
- Saucepans
- Graters
- Pans
PREPARATION OF FRESH PASTA SHEETS WITH ASPARAGUS, OLIVES, AND LEMON
First, I cook the asparagus, so after washing them, I cut off the top and a tender part of the stem, discarding the very fibrous end.
I boil in salted water for a couple of minutes the tip and the tender part and then part of the stem cut into pieces, for 10/15 minutes to have them tender and soft.
I save part of the asparagus cooking water, which I then mix with lemon zest, the juice of half a lemon, extra virgin olive oil, and black olives in pieces.
I mix for a few minutes over medium-low heat and turn off the dressing for the lasagna sheets with asparagus, olives, and the rest.
I put a large saucepan on the flame with salt and a few tablespoons of oil to prevent the fresh pasta sheets from sticking and becoming a single blob!
At a boil, I drop the lasagna sheets and after half a second, I drain them directly into the pan with the spring dressing of asparagus pieces, lemon, soft pitted black olives cut into wedges.
I quickly toss everything, adjusting with salt and pepper, and immediately compose the plates for my guests!
These lasagna sheets with asparagus and black olives I liked them a lot… simple, quick, tasty with the addition of lemon that gives a phenomenal boost to the dish!
Bon appétit and happy cooking! Annalisa
