Creamy Asparagus, Shrimp & Egg Lasagna

Asparagus, Egg, and Shrimp Lasagna

Category: Main Course
Serves: 6

Ingredients

Instructions

1. Prepare the Asparagus:
   Begin by thoroughly washing the asparagus. Trim off the woody white ends and use a vegetable peeler to remove the tough outer skin until you reach the tender white part of the stalk. Once cleaned, place the asparagus in a special asparagus steamer filled with water. Ensure that the delicate asparagus tips are left above the water level to keep them crisp and flavorful. Steam for approximately 5 minutes, then drain and set aside. Cut the stalks into smaller pieces while keeping the tips whole for later use.

2. Make the Asparagus Puree:
   Using an immersion blender, puree the asparagus stalks (excluding the tips) until smooth. Set the puree aside for later use.

3. Prepare the Bechamel Sauce:
   In a separate saucepan, melt 30g of butter over medium heat. Once the butter has melted, gradually stir in 70g of flour, whisking constantly to avoid lumps. Continue stirring until the mixture thickens into a smooth paste. Slowly add 750ml of whole milk to the flour-butter mixture, whisking continuously until the sauce thickens. Once the sauce is thickened, remove from heat and stir in the asparagus puree. Season with salt, pepper, and a pinch of nutmeg to taste. Set the bechamel sauce aside.

4. Boil the Eggs:
   In a separate pot, boil 4 eggs for about 8 minutes to achieve a firm consistency. Once cooked, carefully peel the eggs and slice them into rounds. Set aside.

5. Prepare the Shrimp and Asparagus Tips:
   Peel and devein the shrimp. In a pan, melt 60g of butter and add a whole garlic clove for flavor. Sauté for about 1 minute, then add the shrimp and asparagus tips. Cook for 5 minutes, stirring occasionally until the shrimp are pink and cooked through. Remove the garlic and set the shrimp and asparagus tips aside.

6. Assemble the Lasagna:
   Preheat your oven to 200°C (if using a convection oven, reduce the temperature to 180°C). Lightly grease a 20×30 cm rectangular baking dish with olive oil. Start by spreading a layer of the asparagus cream sauce on the bottom of the dish. Add a layer of egg lasagna sheets on top, followed by a layer of the boiled egg slices, cooked shrimp, and asparagus tips. Continue layering the ingredients in the following order: asparagus cream sauce, pasta sheets, egg slices, shrimp, and asparagus tips. Repeat the layers until all ingredients are used up. Finish the lasagna with a final layer of asparagus cream sauce, topped with the remaining egg slices and asparagus tips.

7. Bake the Lasagna:
   Place the assembled lasagna in the preheated oven and bake for 25 minutes if using a conventional oven, or 15-20 minutes if using a fan-forced oven. The lasagna should be golden and bubbling when ready. Once baked, remove from the oven and allow it to cool slightly before serving.

8. Serve and Enjoy:
   Let the lasagna rest for a few minutes, then cut it into portions and serve. This dish pairs wonderfully with a crisp green salad or a glass of white wine.

This Asparagus, Egg, and Shrimp Lasagna is a delightful dish that combines the sweetness of asparagus, the richness of shrimp, and the creaminess of a homemade bechamel sauce. A perfect dish for a special meal, it’s sure to impress your family or guests with its unique flavor profile and elegant presentation. Enjoy the freshness of seasonal asparagus combined with the comforting layers of lasagna for a dish that’s both satisfying and refined.