Spring is upon us and one of the most commonly eaten vegetable in many parts of the world is now available at local farmers' markets and grocery stores.
Asparagus is one of those vegetables that allows for experimentation and is known for its unique and savoury taste.
Jenny Kay has created four recipes with the use of asparagus to accommodate a variety of flavours and styles of cooking.
Recipe number 4 is below:
Ingredients:
- 30ml olive oil
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 500g chicken mince
- 125ml white wine
- 250ml chicken stock
- 15ml thyme leaves
- grated rind and juice of 1 lemon
- 500g fresh asparagus, blanched in boiling water
- lasagne sheets
1. Heat the oil in a pot and fry the onions and garlic for 5 minutes.
2. Stir in the chicken mince and brown on high heat, stirring constantly and breaking up any lumps with a wooden spoon.
3. Stir in the wine and cook for 2 minutes.
4. Add the chicken stock, thyme, lemon rind and juice.
5. Simmer for 10 minutes.
6. Season with salt and pepper.
7. Chop ¾ of the asparagus and add to the chicken.
8. Leave the remaining asparagus whole.
9. To assemble the lasagne, pour a quarter of white sauce on the bottom of an ovenproof dish, next place a layer of lasagne sheets, then half the chicken mixture and a quarter of white sauce.
10. Repeat.
11. End with a last layer of lasagne sheets, cover with white sauce.
12. Arrange the remaining asparagus on top and cover with grated mozzarella.
13. Bake in a preheated oven at 180°C for 30-40 minutes, until golden and bubbling.
READ: Vegan mushroom pizza - recipe
White Sauce Ingredients:
- 100g butter
- 80ml flour
- 750ml milk
- a pinch of nutmeg
- 60ml grated parmesan
- salt and pepper
White Sauce Instructions:
1. Melt the butter over medium heat in a pot.
2. Add the flour and cook, stirring, for 2 minutes.
3. Gradually add the milk, stirring, until smooth.
4. Whisk until boiling and thickened.
5. Add the nutmeg and parmesan.
6. Season with salt and pepper.