Asparagus Lasagna Swirls are a delicious first course, a great alternative to my asparagus ravioli or zucchini and ham lasagna swirls, perfect for serving at the table on a Saturday or Sunday in springtime when asparagus is the star at the produce stands.
To prepare the lasagna sheet, I used my homemade pasta recipe, but if you are in a hurry, you can easily buy ready-made sheets!
I also made the homemade béchamel without butter, replacing the same amount of butter with oil for a more delicate and lighter béchamel! Of course, you can use ready-made béchamel to further speed up this step!
If the recipe for asparagus lasagna swirls inspires you, then you should try making them right away with my recipe!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this asparagus lasagna swirls recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 7 oz all-purpose flour
- 2 eggs
- 2 tbsps extra virgin olive oil
- 2 tbsps all-purpose flour
- 1 1/4 cups milk
- salt
- nutmeg
- 10 1/2 oz asparagus
- 7 oz edam cheese
- Parmigiano Reggiano DOP
Tools
- 1 Baking Dish
Preparation
Pour the flour onto the work surface and create a well in the center.
Pour the cracked eggs into the center of the well and start beating them vigorously with a fork, trying to incorporate as much air as possible.
Gradually, begin to gather the surrounding flour with the fork.
When the dough starts to become firmer, begin kneading by hand, more vigorously each time until you gather all the flour on the work surface and obtain a smooth and homogeneous dough ball.
Let your dough rest covered with a clean cotton cloth while you prepare the remaining ingredients.
Pour the extra virgin olive oil into a small saucepan.
Heat the oil on the stove, then add the flour and lightly toast it.
Start adding, little by little, the milk to the mixture, always stirring with a hand whisk.
When the oil béchamel begins to thicken, add salt to taste and then the nutmeg.
Stir to combine and set aside.
Clean the asparagus, wash them under running water, and dry them with a cloth.
Remove the white ends of the asparagus, keeping the tips intact.
Cut the asparagus into thin slices and keep the tips longer.
Transfer the asparagus slices to a large pot full of water.
Boil the asparagus for about ten minutes to soften them.
Drain the asparagus and transfer them to a tall-sided glass.
Blend everything with an immersion blender and then transfer to a bowl.
Add part of the béchamel to the asparagus, keeping just under half aside for the final topping.
Divide the dough into 8 equally weighted pieces.
Roll each piece with a rolling pin or pasta machine to obtain a very thin rectangular sheet.
Fill each sheet with asparagus cream, a slice of edam cheese, and then roll everything up to form a well-shaped sausage.
Continue in the same manner until all the ingredients are used.
Pour a tablespoon of asparagus béchamel on the bottom of the baking dish.
Cut all the sausages into 3 parts.
Place all the asparagus lasagna swirls on the baking dish.
Cover the lasagna swirls with the béchamel you set aside.
Sprinkle the surface of the swirls with grated Parmigiano Reggiano.
Bake the lasagna swirls in a preheated static oven at 356°F and let them cook for about 30/35 minutes until a golden crust forms on the surface.
Remove the lasagna from the oven, let them cool slightly, and serve at the table.
STORAGE
Store the asparagus lasagna swirls in the fridge for up to 3 days.
