Green asparagus are avalable in different colors of green, different sizes. They are so fresh for the moment and so delicious, in so many combinations. In the cooking magazine of Coop I find a lovely recipe of a ‘lasagnette’.
Put the wooden parts of 1 bunch of asparagus with 1 chopped carrot, a few stems of fresh parsley, 1 chopped spring onions and ½ teaspoon of salt in a pan with 1 liter of water. Boil for 20-30 mins and cool down. Mix 100 ml of the vegetal stock (keep the leftover for another recipe) with 200 grams of light crescenza. Add pepper and salt. Bake 1 chopped spring onion, 3 chopped garlic cloves and the chopped asparagus in some olive oil for approx 5 mins. Add 1 teaspoon of dried thyme. Oil a small lasagna oven dish. Start with a layer of greens, a layer of the sauce, a lasagna sheet, and continue. Finish with the heads of the asparagus and 2 table spoon of grated parmigiano. Bake in the oven at 180° for 20 mins. Cover the dish during the first 15mins and uncover at the end of the baking time. Serve with fresh parsley and enjoy the delicate taste.