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Open mushroom lasagna with asparagus
This delicious mushroom lasagna with asparagus is a flavorful vegetarian option that is easy to make.This recipe is for four people and was developed by Euroma. Euroma, 100% pure, without salt.Ingredients
350gGreen asparagus
3Olive oil
1units.itemsLemon
10gfresh tarragon
250gMascarpone
2.5Euroma funghi trifolati
1units.itemsgarlic clove
Salt
250gfresh lasagna sheets
500gWhite asparagus
Pepper
100mlHot water
500gmixed mushrooms
Preparation
- Peel the white asparagus from just below the tip downwards and remove the woody bottom.
- Also remove the woody bottom from the green asparagus.
- Mix 1 tablespoon of the oil with half a tablespoon of Funghi Trifolati and brush all the asparagus with it.
- Heat a grill pan and grill the white asparagus for 12 minutes until cooked. Turn regularly.
- Grill the green asparagus for 5 minutes until cooked. Turn regularly.
- Keep the asparagus together, covered and warm.
- Scrub the lemon clean, zest the yellow peel, and cut into wedges.
- Set aside a few tarragon leaves for garnish and finely chop the rest.
- Warm the mascarpone with the hot water over low heat in a saucepan.
- Add the chopped tarragon and lemon zest.
- Season the sauce with pepper and salt if desired. Keep warm over low heat.
- Finely chop the garlic.
- Tear or cut the mushrooms into large pieces.
- Heat the remaining oil in a frying pan and sauté the mushrooms with the rest of the Funghi Trifolati for 5 minutes over high heat.
- Season with salt if desired.
- Meanwhile, cook the lasagna sheets in a large pan for 4 minutes until al dente.
- Place a lasagna sheet on each plate and divide half of all the asparagus, half of the mushrooms, and 1/3 of the sauce over it.
- Make another layer on each plate in the same way and cover with a lasagna sheet.
- Divide the rest of the sauce over the top and garnish with the tarragon leaves.
- Serve with a lemon wedge.
