Lasagna with Asparagus, Eggs, and Shrimp

Lasagna with asparagus, eggs, and shrimp is a refined and spring-like dish that combines the sweet flavor of shrimp with the freshness of asparagus and the creaminess of eggs. Here is the recipe:

Ingredients

• 250 g egg lasagne
• 500 g fresh asparagus
• 300 g peeled shrimp
• 4 eggs
• 100 g grated Parmesan
• 500 ml béchamel sauce
• Extra virgin olive oil
• Salt and pepper to taste
• Butter for the baking dish

Preparation

1. Start by cleaning the asparagus: remove the woody ends and rinse the stalks under cold water. Cut the asparagus into pieces, keeping the tips whole and set aside.

2. Boil the asparagus pieces in lightly salted boiling water for about 4-5 minutes; add the tips only in the last two minutes to keep them crisp. Drain and set aside.

3. In a pan, quickly sauté the shrimp in a drizzle of oil and chopped garlic until they turn pink, then remove from the heat. Be careful not to overcook them, or they will become tough.

4. In a bowl, beat the eggs with the Parmesan, salt, and pepper, then add the asparagus and shrimp, mixing gently.

5. Prepare a buttered baking dish and start assembling the lasagne: spread a first layer of béchamel on the bottom, then lay down the lasagne sheets, distribute some of the shrimp and asparagus mixture on top, and cover with another layer of béchamel. Repeat the process, finishing with a final layer of lasagne and béchamel.

6. Preheat the oven to 180 °C and bake the lasagne for about 30 minutes or until golden and the pasta is fully cooked.

7. Serve the lasagne hot, perhaps with an extra sprinkle of grated cheese.

Trivia

Lasagne is a classic of Italian cuisine and comes in countless versions, from the traditional Bolognese to lighter, spring-inspired ones like this. The combination of asparagus and eggs is very common in Italy during asparagus season, especially around Easter. Asparagus is also known for its diuretic properties and its content of fiber, vitamins, and minerals.