Ingredients for 4 servings
9 lasagne sheets
500 g asparagus (white)
500 g asparagus (green)
2 tbsp butter
500 ml sheep’s milk
2 tbsp flour
Nutmeg (freshly ground)
1 lemon (organic, finely grated zest)
Butter (to grease the pan)
120 g Waldviertler sheep’s milk cheese with wild garlic (grated)
Peel the white asparagus spears, but only clean the green ones, cut off the woody ends and briefly cook in salted water until tender but still firm to the bite.
Grate Waldviertler sheep’s milk cheese with wild garlic.
For the béchamel sauce, melt the butter, quickly stir in the flour and whisk until it forms a golden paste. Pour in the sheep’s milk and simmer for a few minutes, whisking constantly. Season with salt, pepper, freshly ground nutmeg, thyme, and lemon zest.
Grease a baking pan with butter and spoon a layer of béchamel sauce on the bottom. Cover with the lasagne sheets, then add another layer of sauce.
Arrange asparagus on top and cover with a layer of sauce, followed by more asparagus, covered with béchamel sauce. Finish with béchamel sauce and generously sprinkle grated Waldviertler sheep’s milk cheese with wild garlic on top.
Preheat oven to 200°C and bake lasagne for about 20 to 30 minutes.
Preparation time: 30 - 60 min.
Level of difficulty: easy