Salty cake of grilled zucchini, pine nuts and herbs
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White lasagna peas and asparagus
ingredients
servings
4
Soy drink
750 grams
Rice flour
5 spoons
Nutmeg
to taste
Extra virgin olive oil
3 spoons
Dried thyme
to taste
Dried basil
to taste
Iodized salt
to taste
Peas
1000 grams
Lemon juice
2 spoons
Tropea onion
1 half
Field asparagus
400 grams
Lasagne, pasta
250 grams
first courses from Italy
White lasagna peas and asparagus
White lasagna peas and asparagus
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Great for Sunday lunch ... spring
preparation
step 1
Clean the asparagus in half. Boil the stems before steaming and after a while add the tips. Cook for about 15-20 minutes.
step 2
Prepare the soya bechamel mixing milk and flour, then pouring into a hot oil jug. Mix until thickened and add salt, nutmeg and thyme.
step 3
In the water of asparagus preparation, fry the onion of tropea and add peas with a little turmeric, basil and salt. Finally add lemon juice.
step 4
Make the lasagna alternating: bechamel, lasagna, peas, asparagus sticks and enjoy sprinkling flake yeast. At the top end with asparagus tips and a handful of breadcrumbs.
step 5
Ps I used the eggless eggplant!
