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.
8 - 10
- 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
- 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.
This is oh so sumptuous!