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🍝 Asparagus Truffle Lasagna

303 kcal · 30 min · 4 servings

Ingredients

• 6 stalks white asparagus
• 6 stalks green asparagus
• 2 sprigs sage
• salt
• 4 lasagna sheets
• 10 g small bulb black truffle (0.5 small bulb black truffle)
• 2 tbsp butter
• 20 g parmesan (1 piece)
• black pepper

Instructions

1. 1. Peel the white asparagus completely. For the green asparagus, peel only the bottom third. Cut off the woody ends of both types.
2. 2. Wash the sage leaves. Shake them dry. Pluck the leaves off the stems.
3. 3. Bring salted water to a boil. Cook the white asparagus spears in it for 12 minutes. Add the green asparagus after 6 minutes.
4. 4. Cook the lasagna sheets in a second pot of boiling salted water. Follow the package instructions. Clean the truffles with a brush or knife. Rinse them briefly. Dry them thoroughly.
5. 5. Foam the butter in a pan. Fry the sage leaves in it briefly over medium heat, just before the asparagus is done.
6. 6. Lift the asparagus out of the water. Let it drain well. Toss it in the butter. Season with salt.
7. 7. Drain the lasagna sheets. Let them drip dry. Layer them alternately with the asparagus on plates. Drizzle the butter around the asparagus. Shave Parmesan and truffles over it. Sprinkle generously with pepper.

Nutrition per serving

• kcal: 303
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 24 g