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Lasagne with Asparagus and Raspadura

17/11/2023

The lasagna with asparagus and raspadura is a spring dish that combines the traditional Italian oven-baked pasta with the freshness of asparagus and the unique taste of raspadura, a type of thinly scraped cheese typical of Lombardy, derived from lodigiano cheese, similar to Parmesan. Here’s how to prepare it:

Ingredients

  • 250 g of lasagne (preferably fresh)
  • 500 g of fresh green asparagus
  • 300 g of raspadura (or grated Parmesan if not available)
  • 400 ml of béchamel sauce
  • Salt and pepper to taste
  • Nutmeg to taste
  • Extra virgin olive oil
  • Garlic (1 clove)

Preparation

  1. Clean the asparagus by removing the woody part of the stem and wash them thoroughly. Cut off the tips and set aside. Chop the stems into rounds or small pieces.
  2. In a pan with a drizzle of oil and a clove of garlic, sauté the asparagus tips and stems for about 5 minutes. Season with salt and pepper and, if you like, a sprinkle of nutmeg.
  3. Prepare the béchamel sauce following your favorite recipe or using ready-made, adjusting with salt, pepper, and nutmeg.
  4. Bring a large pot of salted water to a boil and cook the lasagne for a few minutes if fresh, or the time indicated on the package if dry. Then drain and arrange them on a clean cloth.
  5. Prepare a baking dish by lightly greasing it with oil and begin to assemble your dish. Place a layer of béchamel on the bottom, then the first lasagna sheet, another spoonful of béchamel, the asparagus, and sprinkle with raspadura or grated Parmesan.
  6. Continue alternating layers until all the ingredients are used up, making sure to finish with a last layer of béchamel and a generous handful of cheese.
  7. Bake in a pre-heated oven at 180 °C for about 20-30 minutes, or until the surface is golden brown and crispy.
  8. Let the lasagne rest for a few minutes before serving.

Curiosity

Raspadura is excellent for adding flavor without weighing down the dish, thanks to its thin and frayed shape that melts easily. Traditionally, raspadura is obtained by working the cheese with special knives, barely touching the surface with circular movements.

I hope this dish brings you a moment of true gastronomic pleasure with a touch of Italian creativity!

Lasagne with Asparagus and Raspadura