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Let’s celebrate Saint Patrick’s Day with a green and healthy recipe : Lasagne Asparagus and Burrata. This delicious recipe won the Alpine Fresh contest last year and I’m so proud to share it again with all of my friends, followers and readers.

Remember to keep it always simple and delicious…buon appetito!!!


12 sheets fresh flat rolled egg pasta (lasagne)

1 bunch fresh asparagus

1/2 little onion, chopped

14 oz Italian burrata

2 tbsp unsalted butter

4 oz Parmigiano Reggiano, grated

1/2 cup asparagus cooking water

1/2 cup heavy cream

salt & pepper , to taste


Preheat oven at 350 F degrees.

Wash the asparagus and boil them in boiling salted water.

Drain the asparagus with a slotted spoon.

Keep the cooking water, set aside.

Cut the asparagus and the burrata into small pieces. Keep some asparagus tips for decorating the dish.

In a large skillet, brown the onion with butter until golden. Add the chopped asparagus and saute for 5 minutes.

In a food processor whirr together ¾ of burrata , sauteed asparagus , half of the Parmigiano Reggiano, 1/2 cup of asparagus cooking water, 1/2 cup heavy cream, salt and pepper until the misture is smooth and without lumps. Set aside.

In a large skillet boil the lasagne sheets in salted boiling water for 2 minutes, then with a slotted spoon move them onto a dish towel.

Spread some asparagus cream evenly all over the bottom of a baking dish, then start to build lasagne laying down the first layer of boiled lasagne sheets, then spread over evenly some asparagus cream, sprinkle with some pieces of burrata and grated Parmigiano Reggiano.

Repeat the operation in the same order (boiled lasagne sheets, asparagus cream, burrata and Parmigiano) until all the ingredients are gone. Finish decorating with asparagus tips on top.

Bake the lasagne asparagus and burrata for about 30 minutes.

Let stand for at least 10 minutes before servings.

Photo by Ale Gambini –

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