asparagus lasagne
#küchenhexe #rezepte
An asparagus lasagne is a lovely spring dish!
For 2 - 3 persons
Ingredients:
approx. 6 lasagne sheets
1 kg. Asparagus mixed ( white - green )
200 gr. cheese ( mozzarella )
For the béchamel:
2 tbsp. butter
3 tbsp. flour
200 ml. Cream
300 ml. Asparagus stock
salt, pepper, vegetable seasoning, nutmeg
Hello dear ones! Our cookbook is finally available in stores and online:
At Tyrolia or in a Tyrolia bookshop, and at Amazon
Anni and Anita wish you lots of fun while cooking!
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Have fun cooking! Your Küchenhexe, Anni
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Since I often get questions from viewers about my equipment, here is a small list of it:
Microplane Grater ( Super )
disposable box moulds cardboard
Lip-slider Leaves
Chocolate mould drops
Chocolate mould pyramid
Chocolate mould
Chocolate mould magnetic oval
Chocolate mould magnetic heart
Laser Thermometer
Iron frying pan Rösle ( my favourite )
Silicone praline mould
Chocolate tempering device Städter
Kenwood kitchen machine ( successor model )
NEFF oven with steam addition ( my new one ! )
Braun hand blender set , so versatile !
Silicone spatula ( rubber dog )
V-Slicer (vegetable slicer)
Kaiser Gourmet baking tin set 4 pieces
Disposable piping bag, set.
Zenker baking frame extendable Patisserie
Bosch hand mixer
Hello and welcome to the Küchenhexe.
My name is Anni and I come from the beautiful Tyrol (Austria). As a trained cook, I worked in the gastronomy for many years and have never lost my passion for cooking and baking. I enjoy cooking traditional dishes as much as international cuisine and i am always on the lookout for old and creative new recipes.
Out of boredom in the lockdown, I created this Youtube channel together with my husband Günther to share my cooking enthusiasm with you. Most of the recipes have been tried and tested a thousand times (gastronomy) and are sure to succeed!
Many thanks to the already numerous subscribers and the very kind comments.
Yours sincerely, Anni the Küchenhexe
Asparagus Tomato Salad & Prosciutto Cantaloupe Bundles paired with Lasagna
With a Stouffer's Lasagna cooking in the oven, there is still plenty of time to craft some simple, well-balanced sides like this warm asparagus tomato salad with sweet and savory prosciutto cantaloupe bundles.
For more recipes that help Balance Your Plate, visit stouffers.com/simple-tips/.
Asparagus Tomato Salad // Prosciutto Cantaloupe Bundles paired with Lasagna.
ASPARAGUS SALAD:
2 tablespoons olive oil
1 large bunch thin asparagus (about 1 1/4 pounds), cut on the bias into 1 ½ inch pieces
1 clove garlic, minced
1 cup grape tomatoes, halved
2 tablespoons lemon juice
Salt and pepper, to taste
STEPS
Heat oil in a large skillet over medium high heat.
Once hot, add the asparagus and sauté until tender, about 3-4 minutes.
Add the cherry tomatoes and lemon juice and stir until the tomatoes look soft and juicy, another 1-2 minutes.
Season with a pinch of salt and pepper.
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PROSCIUTTO BUNDLES:
16 slices thin prosciutto
1 cup baby arugula
16 wedges fresh cantaloupe
STEPS:
Lay the prosciutto on your work surface.
Lay a small handful of the baby arugula in the center of each slice then top with a wedge of cantaloupe.
Wrap up the melon with the prosciutto. Repeat with remaining melon.
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Gluten free Lasagne with asparagus, Jerusalem artichokes and chards
Gluten-free, vegetarian and extra delicious: discover how to make Lasagna with asparagus, Jerusalem artichokes and chards.
All the ingredients needed to prepare Lasagna with asparagus, Jerusalem artichokes and chards for 4 servings:
- 10 Gluten free Lasagne
- 200g Jerusalem artichokes (or topinambur) 200g Asparagus
- 50 g
- 50 g
- 300 g
- 1 tbs of evoo
- Chards
- Leeks
- Tomato pulp (Barilla sauce)
- 500 gr Milk
- 20 gr Butter
- 20 ml Evoo
- 40 gr Maizena (corn flour) Salt
- 50 g Parmigiano Reggiano
Vegetarian Lasagna
Layers of roasted vegetables, spinach and ricotta, and a homemade tomato lasagna sauce, definitely not your usual bland Vegetable Lasagna!
How to Make Roasted Asparagus | The Stay At Home Chef
How to Make Roasted Asparagus | The Stay At Home Chef
More Amazing Dinner Recipes:
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Roasted Asparagus is one of the simplest, most delicious ways to easily cook asparagus in the oven. It requires minimal effort and the result is amazing!
How long does asparagus last in the fridge?
Asparagus stays good in the fridge for approximately 5 to 7 days when stored upright in water. If you intend to eat your asparagus within 48 hours of purchasing, it should stay good in the crisper drawer for that time.
How do you tell if asparagus is good?
Asparagus should have a bright green color. The tips should be colorful and look healthy. The spears should all be stiff and hold their shape. There should not be any unpleasant slimy texture. Asparagus is often sold standing upright in water. This is because it stays more fresh when stored this way.
INGREDIENTS
1 pound fresh asparagus
2 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt
1/2 teaspoon black pepper
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Trim ends from asparagus by snapping off the ends, or cutting with a knife.
3. Lay trimmed asparagus out on an ungreased baking sheet. Drizzle lightly with olive oil.
4. Season generously with salt and pepper.
5. Roast in the oven for about 10 minutes, until tender crisp
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Pasta Grannies discover asparagus lasagna from Le Marche!
Every spring, Sperandina makes her wild asparagus go further by cooking a lasagna or vincisgrassi. Vincisgrassi is the word for lasagna in Le Marche region of central Italy. She also freezes asparagus for use at other times of the year too.
For a small tray, 32cmx20cmx6cm allow 600ml of asparagus puree (if you run short of asparagus, add some peas), 800 ml of white sauce and 300g of grated mozzarella. You'll need about 450g of cooked lasagna sheets. Aim for 5 layers and finish with an asparagus free layer - I also added a sprinkling of Parmigiano to mine.