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Lasagne with Asparagus and Speck

Lasagne with Asparagus and Speck

  • Serves 6
  • Prep: 35 min
  • Cook: 30 min
  • Level: Easy


  • One batch of fresh egg pasta, made with 4 eggs, cut into large squares and parboiled
  • One batch of béchamel sauce, made with 1 liter/1 quart of milk
  • 2 bunches of asparagus
  • Grated Parmesan cheese
  • Butter


  1. Begin by preparing a batch of fresh egg pasta, then a good portion of béchamel sauce. But instead of the ragù, you prepare a bunch of asparagus two ways: Take a bunch of asparagus, trim and peel them, then boil, or better, steam them in lightly salted water until tender—not crisp tender or mushy, but fully tender. Cut off the tips and set them aside, and purée the remaining stems in a blender or food processor with a bit of béchamel sauce. Season the purée with salt to taste—it should be quite savory.
  2. Now assemble your lasagna just as you would classic lasagne: place a layer of parboiled pasta in a buttered baking dish, then a thin layer of béchamel, followed by a layer of asparagus purée, then place a few asparagus tips here and there, then sprinkle generously with grated parmesan cheese.
  3. Keep on layering in this way until you have used up your ingredients—or until you have laid down four or five layers of pasta. (This kind of lasagna should not be too thick.) Cover with a layer of béchamel, sprinkle with more grated parmesan and dot with butter.
  4. Bake in a hot oven (400F/200C) for about 20 minutes or so, until the top is lightly browned. Allow the dish to settle and cool for 10-15 minutes or more—see below—before serving.

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