I love lasagna and I love asparagus. For me the combination lasagna + asparagus is the closest thing to heaven. When I read the delicious recipe Lasagna with asparagus, scamorza and almonds on one of my favorite Italian food blogs Gnambox, I understood it would have become one of my favorite recipes of all times!
Here is the result of my efforts:
Lasagna with asparagus, scamorza and almonds – ingredients for 4 people
- 10 fresh pack lasagne sheets
- 1 kg asparagus
- 500 g ricotta
- 600 g scamorza
- 100 g peeled almonds
- salt, pepper, extra virgin olive oil
Wash and peel asparagus and get rid of the bottom part (the easiest way is to snap the asparagus at its natural breaking point). If required, boil the lasagne sheets for a few minutes and put them on a clean tea cloth. Put the asparagus in the steamer box (if you don’t have it, just tie the asparagus with string and put them in a pot) and boil them until tender, about 5-10 minutes. Drain and slice them in small pieces. Put ricotta in a bowl together with salt and pepper and blend. Toast the almonds in a pan for a few minutes and then grind them. Slice scamorza. Add some olive oil to the baking pan and put the ingredients in the following order: lasagne sheets, ricotta, asparagus, almonds and scamorza. Repeat until the ingredients are over. Heat oven 180°, add some olive oil on top of lasagna and sit the dish on a baking tray for 30 minutes (or until you can feel the smell coming out from the oven). Serve it lukewarm.
I prepared this recipe some months ago, during the asparagus season (March – June). Can’t wait for next spring to do it again!