What’s Cookin’s Famous Asparagus Lasagna
In a typical year in southern Ontario, asparagus spears will begin poking through the soil in early May. The season usually lasts about six weeks.
What’s Cookin’ in Erin (now closed) was renowned for its asparagus-goat cheese lasagna, which features Birkbank Farms’ asparagus and Woolwich Dairy chèvre. Store proprietor Jo Fillery has generously shared the recipe for those who want to try their hand at this fabulous dish.
Let the asparagus lasagna rest for a day after cooking – it tastes twice as good the next day!
Did you know?
In a typical year in southern Ontario, asparagus spears will begin poking through the soil in early May. The season usually lasts about six weeks. As the weather warms, asparagus spears grow so quickly they need to be harvested every day. On very warm afternoons, you can almost see the spears grow before your eyes.
Asparagus Lasagna
Serves
8 - 10
Type
Main
Ingredients
- 5 lbs (2.3 kg) local asparagus
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ cup unsalted butter
- ½ cup flour
- 4 cups vegetable stock
- ¾ lb (340 g) Woolwich Dairy chèvre
- Zest of ½ lemon
- Salt and pepper, to taste
- 6–8 sheets fresh pasta
- ¼ cup good quality Parmesan, grated
Instructions
- Preheat oven to very hot (475–500°F).
- Wash asparagus well. Snap off tough ends and discard.
- Cut the tip off each asparagus spear and set aside.
- Cut spears diagonally into 1–1½-inch lengths. (Thick spears should be halved lengthwise.)
- Toss asparagus spear pieces with oil and place on baking sheet.
- Season with salt and roast in oven until tender-crisp, shaking pan every few minutes to avoid overcooking or sticking to pan.
- Let cool.
- In a large pot, melt butter over medium heat.
- Whisk in flour, stirring constantly for 3–5 minutes.
- Whisk in stock and simmer until thickened, stirring constantly.
- Stir in chèvre and lemon zest, whisking until smooth.
- Remove from heat and add salt and pepper to taste.
- Lasagna assembly: Preheat oven to 375°F.
- Spread about 1⁄3 of the sauce in the bottom of a 9-by-13-inch lasagna pan.
- Add a layer of pasta.
- Top with ½ the asparagus.
- Repeat with sauce, pasta and asparagus.
- Top with a layer of pasta, remaining sauce, the reserved asparagus tips and Parmesan.
- Cover and refrigerate until ready to bake. (May be frozen up to 2 months. Thaw overnight before cooking.)
- Place lasagna on a centre rack, uncovered, and bake until lightly browned on top and sauce is bubbly, about 40 minutes or so.
Notes
This is oh so sumptuous!
Related Stories
The World According to Asparagus
May 18, 2012 | | Back IssuesJennifer Clark welcomes the first tender spears of spring with a gardener’s guide to growing and cooking our favourite vegetable.
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May 16, 2012 | | AppetizersHonour this “first taste of spring” by making a delicious asparagus hotdog.
Curried Asparagus Soup
May 16, 2012 | | FoodBefore cooking, wash it very well. I’ve had a few asparagus meals undermined by grittiness. Remove the tough end of each spear by snapping it off at the lowest point it will snap cleanly.
