I’ve always loved asparagus season in Central California. I like that it’s a finite season, and it’s an agro-culinary treat you can really look forward to. Resisting the urge to buy those nice looking spears that come from Mexico a month or so before the California season begins, I patiently wait for the local product to finally arrive. I’ve been enjoying this year’s crop in the usually ways: grilled, sauteed, broiled, in salads,  etc. , but wanted to create a recipe that included some of my other favorite flavors. While asparagus has a distinctive flavor, it lends itself well to a variety of cuisines and applications. This recipe for lasagne  has lots of steps, but isn’t difficult to make. Enjoy!

Ingredients:

8          ounces              Lasagne Sheets

3          Tblspns            Butter

½         small                Onion – small dice

3          Tblspns            Flour

1 ¾      cup                  Milk

½         tspn                 Salt

¼         tspn                 Pepper

1          Tblspn             Olive Oil

1          Tblspn             Butter

8          ounces            Crimini Mushrooms

½         tspn                 Salt

¼         tspn                 Pepper

2          tspns                Fresh Thyme (1 tspn if using dried)

1          Tblspn             Olive Oil

8          ounces            Spinach

8          ounces            Piquillo Peppers – diced

12        ounces           Asparagus

1          cup                  Whole Milk Ricotta Cheese

4          ounces           Goat Cheese

1          tspn                 Lemon Zest

2          Tblspns          Basil—chopped

1          large                Egg

½         tspn                Salt

¼         tspn                Pepper

• Cook lasagne according to package instructions. Cool and set aside.

• Melt butter in medium sauce pan over medium heat. Add onions and sauté until soft and butter is just beginning to brown.
• Reduce heat to low and add flour. Stir with a rubber spatula to combine and break up any lumps. Continue cooking, stirring frequently, for 2-3 minutes.
• Slowly add milk while stirring constantly to prevent lumps from forming. Add salt and pepper and stir frequently until mixture is thick. Remove from heat and set aside.

• Bring a medium saucepan of salted water to a boil. Trim tough ends from asparagus. Add asparagus to water and cook just until crisp/tender—about 3 minutes.
• Drain and immediately dunk in ice water to stop cooking. Drain again and set aside.

• Cut mushrooms into wide, chunky slices—about 3 slices per mushrooms for medium-sized caps.
• Add olive oil and butter to a sauté pan over medium-high heat. Add mushrooms and salt. Sauté for 5-7 minutes or until mushrooms have softened and released their juices. Add pepper and thyme and cook one more minute. Remove from pan and set aside.

• Wipe out pan and add 1 Tblspn olive oil to pan over medium-high heat. Add spinach and sauté until just wilted, but still bright green in color. Remove from pan and set aside.

• In a medium bowl, combine ricotta, goat cheese, egg, zest, basil, salt and pepper.

• For lasagne assembly, spray a 9” square baking dish with cooking spray. Place a layer of noodles in the bottom of the pan. Top with about 2/3 of the béchamel sauce. Add mushrooms in an even layer.
• Add another layer of noodles and top with sautéed spinach and about 2/3 of the piquillo peppers.
• Add another layer of noodles and top with 2/3 of the ricotta mixture. Lay in the blanched asparagus spears in an even layer and top with remaining ricotta mixture.
• Add another layer of noodles and top with remaining béchamel sauce and piquillo peppers.
• Cover with foil and bake in a pre-heated 350° oven for 30-40 minutes or until heated through and bubbly.
• Allow to cool for 10 minutes before cutting and serving.