Pairs well with Lasagne Carasau with Asparagus Cream, Béchamel, Brie, and Walnuts
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 20d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Lasagne Carasau with Asparagus Cream, Béchamel, Brie, and Walnuts
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491 views • 7d ago
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6.7% engagement
A practical and delicious layered lasagna using carasau bread, creamy asparagus béchamel, brie, parmesan, and toasted walnuts, perfect for a garden lunch with friends.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- asparagus - 350 g (cleaned and blanched)
- pane carasau (carasau bread) - 300 g (used as lasagna layers)
- brie cheese - 200 g (sliced)
- parmesan cheese - 100 g (grated)
- walnuts - 120 g (toasted and chopped)
- olive oil - watch the video to see (for brushing and drizzling)
- salt - to taste (for boiling asparagus and béchamel)
- black pepper - to taste (for asparagus cream)
- nutmeg - to taste (for béchamel seasoning)
- soy milk (or vegetable drink) - 500 ml (for béchamel)
- all-purpose flour - 50 g (for béchamel)
- butter - 50 g (for béchamel)
Instructions
- Blanch Asparagus: Cook the asparagus in boiling salted water for a few minutes until tender. Drain and immediately transfer to iced water to keep them green.
- Prepare Béchamel Sauce: In a saucepan, melt butter. Add flour and whisk well. Slowly pour in the soy milk (or vegetable drink) while stirring continuously to avoid lumps. Add salt and nutmeg. Cook until the sauce thickens.
- Make Asparagus Cream: Reserve the asparagus tips. Roughly chop the remaining asparagus and blend with some water, oil, salt, pepper, and part of the béchamel sauce until smooth.
- Toast and Chop Walnuts: Toast the walnuts until fragrant, then chop them roughly.
- Assemble Lasagna: In a 25 cm square baking dish, brush a little oil on the base. Spread a layer of asparagus cream béchamel, then place a layer of carasau bread (don’t worry if it breaks). Add more asparagus cream béchamel, some classic béchamel, asparagus tips, walnuts, parmesan, and slices of brie.
- Add Second Layer: Repeat the layering with asparagus cream béchamel, classic béchamel, asparagus, walnuts, grated parmesan, and brie slices.
- Add Final Layer and Bake: Finish with a drizzle of oil on top. Bake in a preheated oven at 200°C (392°F) for 10-15 minutes. Then switch to grill mode for a few minutes to brown the top.
- Serve: Let the lasagna cool slightly before serving.
