It’s a hearty dish, a contrast to the traditional meat/tomato lasagna dishes, with a white bechamel sauce flavored with the whites of the asparagus.
Tip: If you don’t have the time to make the pasta, there are excellent dried brands available everywhere.
PASTA DOUGH — OR USE READY MADE PASTA!
525g flour ’00′ — look for special pasta flour
Knob of butter, plus extra for greasing and finishing
500g asparagus cut into 3, cooked until al dente
3 basil leaves torn
220ml single cream
40g Emmenthal cheese, freshly grated
I am passionate about Le Marche Region in Italy, follow me to discover it.
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