Today I bring you into the kitchen with me to prepare a first course that is the true symbol of spring: Easter Lasagna with Asparagus and Saffron.
If you’re looking for an idea for the holiday lunch that’s elegant, sunny and above all different from the usual, this is the recipe for you. I wanted to create a perfect balance between the delicacy of the asparagus and the unmistakable aroma of saffron, achieving a creamy and light result that wins you over at first sight thanks to its golden color. It’s a dish that brings cheer to the table without weighing you down, ideal for starting the Easter menu with a note of refined simplicity.
Other recipes perfect for your Easter menu:
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Easter lasagna with asparagus and saffron
- 4 lasagna sheets (classic)
- 12 oz asparagus (fresh or frozen)
- 1 cup milk (for the asparagus béchamel)
- 1/2 glass milk (to pour into the baking dish before baking)
- 1 packet saffron
- 1 oz Parmigiano Reggiano PDO (grated)
- 3 tbsp sliced almonds
- 3 tbsp extra virgin olive oil
- 1 clove red garlic
- to taste fine salt
- to taste black peppercorns (freshly ground)
Useful tools
- Frying pan
- Wooden spoon
- Kitchen scale
- Knife
- Pot
- Baking pan
Preparation of the Easter lasagna with asparagus and saffron
In a frying pan heat 1 tablespoon of oil (from the 3 indicated) and the cleaned clove of garlic, then add the asparagus (I used frozen), season lightly with salt and cook over high heat for 6–8 minutes, stirring often; then remove from heat and set aside.
In a pot pour the milk, the saffron, freshly ground black pepper (just a pinch) and the remaining oil, stir and place over medium heat; as soon as it begins to simmer remove from the heat, add the Parmesan and stir, then let rest (it will thicken on its own).
Take the now-cold asparagus, cut and set aside the tips; finely chop the stems with a knife and combine them with the saffron “béchamel” prepared earlier.
Now put a tablespoon of the asparagus and saffron béchamel on the bottom of the baking dish, place 1 sheet of lasagna and spread some of the béchamel on top, add the second sheet plus more béchamel, the third sheet plus béchamel (leave only two tablespoons aside) and finally place the last sheet.
Spread the remaining béchamel over the last sheet and smooth it well, arrange the asparagus tips you set aside all facing the same direction (this creates a very pretty effect!), sprinkle the sliced almonds on top, pour into the dish about 1/2 cup (approx. 4 fl oz) of milk and preheat the oven to 392°F.
Once the oven is hot, bake the lasagna for 18–20 minutes (it really doesn’t take long), then remove from the oven, slice and enjoy this elegant and refined lasagna!
Notes
If you use fresh, thin sheets you don’t need to blanch them first, but if you prefer to scald them beforehand, do so for no more than 1 minute otherwise they will become too soft.
You can also use, instead of the classic sheet, the low glycemic index lasagna sheets
