Salty cake of grilled zucchini, pine nuts and herbs
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!