Today I suggest a simple, fresh idea: fresh pasta sheets with asparagus, olives and lemon!
I personally used lasagna sheets, but if you want you can make the sheets yourself preparing fresh pasta using the usual ratio of 100 grams of flour per one whole egg (about 3/4 cup).
The citrus note of the lemon gives a tone and aroma that is very intriguing and appetizing—very, very interesting and pleasant to me!
I opened a recipes channel, open to everyone and free on WhatsApp: no notifications and no sound. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
If you like first courses with asparagus, here are other suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 packages lasagna sheets (use the thinner ones, not the rustic thicker ones!)
- 1.1 lb asparagus
- 1 clove garlic
- 1 tsp lemon zest (julienned zest; I add extra but taste and adjust!)
- 3.5 oz black olives (pitted)
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
Tools
- Asparagiera
- Casseruole
- Grattugie
- Padelle
FOR THE PREPARATION OF FRESH PASTA SHEETS WITH ASPARAGUS, OLIVES AND LEMON
First I cook the asparagus: after washing them, I cut off the tender tips and a tender portion of the stalk, discarding the very fibrous end.
I boil the tender tips and tender stalk pieces in salted water for a couple of minutes, then add the remaining stalk pieces and cook for 10–15 minutes until tender and soft.
I reserve some 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 cut into pieces.
I combine and bring the dressing of the lasagna sheets with asparagus and olives to a low-medium flame for a few minutes, then turn off the heat.
Put a large pot on the heat with salt and a few tablespoons of oil to prevent the fresh pasta sheets from sticking together into one big lump!
When the water boils, drop the lasagna sheets in and after a very short time drain them directly into a pan with the spring dressing of chopped asparagus, lemon and soft pitted black olives cut into slices.
Quickly toss everything, adjust salt and pepper, and immediately plate for my guests!
I really loved these lasagna sheets with asparagus and black olives… simple, quick, tasty, with the addition of lemon that gives a phenomenal lift to the dish!
Enjoy your meal and happy cooking! Annalisa
