This savoury crêpe, asparagus and salmon lasagne smells of home, of lazy Sundays, family lunches, wide-open windows and warm spring days; of summer on the way, laughter and good news.
I love asparagus. This vegetable is very good for your health which is why it is often called “a body detoxifier”. In fact, Asparagus Officinalis is an amazing natural antioxidant, a powerful diuretic and a detoxifying plant which contains lots of water but very little fat.
In other words, it’s a super food to say the least. As well as flushing out the kidneys, detoxifying the liver, intestines and skin, couples planning a family should remember that it also contains a lot of folic acid which is very important for a healthy pregnancy.
Eating asparagus is not just good for your health and body, it’s also a marvellous way of adding flavour to any recipe.
Eclectic, versatile, with an unmistakable taste, these early spring delicacies can lord it in an incredible amount of dishes. Just use your imagination!
Today I will be presenting a recipe whose main ingredients are eggs and asparagus. One of the most classic pairings in traditional cuisine, I’ve tried to give them a new leash of life by inventing this savoury crepe, asparagus and salmon lasagne dish.
It’s original, tasty and easy to make and I am sure that it will make a very good impression on your dinner table! Thanks to its delicacy and lightness, this dish is also the perfect complement to an excellent grilled fish BBQ meal. After all, what could be better than the smell of a lit barbecue, perfect food and an al fresco meal in good company?
Savoury crêpe, asparagus and salmon lasagne: the recipe
INGREDIENTS (for 8)
For the savoury crêpes:
- 5 large whole eggs
- 350 g plain flour
- 700 ml milk
- Salt as needed
- butter to grease a crêpe pan, as needed
For the béchamel sauce:
- 1 litre milk
- 100 g butter
- 100 g plain flour
- Salt and nutmeg to taste
For the asparagus and salmon filling:
- 500 g green asparagus
- 500 g white asparagus
- 200 g smoked salmon
- One shallot
- A few ladles of vegetable broth
- 300g robiola cheese
- 100 g grated Grana Padano cheese
- Salt, pepper and extra virgin olive oil, as needed
METHOD
How to prepare the savoury crêpes
- Pour the milk into a bowl with a few pinches of salt. Add the sieved flour a little at a time and mix until smooth.
- Add the eggs one at a time, mixing with a whisk until the batter is smooth and even.
- Transfer to the fridge for 30 minutes. Cook the savoury crêpes on a crêpe pan (or any non-stick pan) lightly greased with butter.
How to prepare the béchamel sauce
- Melt the butter in a non-stick pan. Once melted, remove the pan from the heat and add the flour, mixing with a whisk to create a smooth batter.
- Now add the milk a little at a time, whisking all the while.
- Turn the stove on and bring the sauce to the boil, mixing all the while. The béchamel sauce is ready when it reaches a smooth and creamy consistency.
- Add more salt to taste, pour into a bowl and cover with close-fitting cling film.
How to prepare the asparagus and salmon filling
- We will now prepare the filling for our savoury crêpes lasagne. Start with the asparagus: wash the spears, remove the hard, woody ends and peal the other end (if the asparagus are very fresh you can skip the latter).
- Separate the stalk from the tips. Boil the spears chopped into discs in boiling, slightly salty water for 10 minutes.
- Now boil the tips for a few minutes then cut them in half and set them aside.
- Chop the shallot and fry it in some extra virgin olive oil. Add the boiled asparagus spears and cook for 20 minutes, adding a few ladles of vegetable broth, if necessary.
- Once the asparagus are ready, add them to the béchamel sauce together with 70 g of grated Grana Padano cheese. Taste and add salt and pepper as needed.
Putting the savoury crêpe, asparagus and salmon lasagne together
There are two different ways to do this: you can decide to prepare your savoury crepes lasagne in a baking dish or in single portion dishes which are perfect for a packed lunch. It’s entirely up to you! The method is just the same.
- Grease the container with a little butter and put together your lasagne by alternating various layers of savoury crepes, asparagus béchamel, some robiola cheese and small bites of salmon.
- Finish with a layer of béchamel sauce, the asparagus tips and the remaining grated Grana Padano cheese.
- Bake in a preheated oven at 180°C until golden – it will take from 15 to 30 minutes depending on the size of the pan.
Enjoy!
Photo credits: Sara Cartelli
