It’s here, one of the most anticipated and delicious time of year, Ontario asparagus season. Local asparagus it’s at it’s flavourful peak. It’s a short window and we are enjoying it as much as we can. I love to enjoy it fresh during it’s peak season but there is so many delicious ways to make it. You can grill it, fry it, steam it and add it to just about everything. You can also enjoy asparagus in these family favourites as well. Asparagus Phyllo Quiche or Grilled Potato Salad with Asparagus Pistou Sauce. or Fresh Mozzarella & Prosciutto Salad with Asparagus Pistou Vinaigrette

This recipe transforms asparagus to a heavenly herb sauce for an elevated fresh flavour with three different types of cheeses for one of the best lasagna’s. I love making it in the cast iron skillet for easy layering and its beautiful rustic look. Garnish it with fresh Fior di latte cheese and herbs for a wonderful summer dish.

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Asparagus, Fresh Herb and Ricotta Lasagna with Feta and Fior di latte

Total Time1 hour hr

Course: Main Course

Cuisine: Canadian, Italian

Keyword: Asparagus, Lasagna

Yield: 6 people

Materials

• 25 asparagus spears washed and woody ends trimmed and roughly chopped
• 4 fresh green garlic or 6 garlic cloves roughly chopped
• 4 cups fresh basil + extra for garnish
• 2 cups fresh dill + extra for garnish
• 1 cup extra-virgin olive oil + extra for drizzling
• 1 tsp sea salt
• 500 g fresh ricotta cheese
• 4 9 x12 fresh lasagna sheets each sheet cut into 4 squares
• 1/3 cup crumbled sheep milk feta cheese
• 500 g fresh fiore di latte cheese torn in 5 pieces

Instructions

• Preheat oven to 350 F.
• In a high speed blender or food processor, add 20 asparagus spears, garlic,
• fresh herbs, olive oil and salt. Blend until creamy and saucy.
• Add in ricotta cheese and blend until creamy.
• Line the bottom of a 9 inch by 2 1/2 inch deep cast iron pan with a 1/4 cup of the sauce. Top with 3 lasagna noodles. Spread 1 cup of the sauce over noodles. Repeat with the meaning noodles and sauce. You should have 5 layers. There will be 1 noodle left. Finish with adding the last noodle in the centre and topping it with the remaining sauce.
• Sprinkle the feta evenly and arrange the remaining asparagus on top.
• Cover with foil and bake in preheat oven for 20 minutes. Remove foil and bake for an additional 20-25 mins until bubbly and top is golden.
• Remove from oven and let stand for 5 minutes. Top with fresh fior di latte pieces, drizzle with olive oil and garnish with fresh herbs. Serve immediately.