Asparagus, Cherry Tomato and Fresh Herb Pistou Lasagna with Mozzarella di Bufala
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. This recipe transforms asparagus to a heavenly sauce for an elevated fresh flavour lasagna. Making it in the cast iron skillet avoids layering and takes no time to make. Garnish it with fresh mozzarella, herbs and fresh ribbons of asparagus for a wonderful summer dish.
Asparagus and Cherry Tomato Fresh Herb Pistou with Fresh Mozzarella di Bufala
Yield: 6
Materials
- 12 asparagus spears washed and woody ends trimmed and roughly chopped
- 4 cup cherry tomatoes
- 4 green garlic or 2 garlic cloves roughly chopped
- 1/4 cup fresh basil
- 1/4 cup fresh mint
- 3/4 cup extra-virgin olive oil + extra for drizzling
- 1 tsp of salt
- 10 oven ready lasagna noodles broken in three pieces each
- 1 cup grated mozzarella cheese
- 1/4 cup grated parmigiano reggiano
- 125 g fresh Mozzarella di bufala torn in 5 pieces
- dried chilli flakes
- Basil and fresh mint for garnish
Instructions
- Preheat oven to 350 F.
- In a high speed blender or food processor, add asparagus, tomatoes, garlic,
- fresh herbs, olive oil and salt. Blend until creamy and saucy.
- Pour sauce in a 9 inch by 2 1/2 inch deep cast iron pan. Arrange lasagna noodles in pan ensuring the noodles are submerged in the sauce.
- Sprinkle grated mozzarella evenly on top and then sprinkle the parmigiano.
- Cover with foil and bake in preheat oven for 15-20 minutes. Remove foil and bake for an additional 15 mins until bubbly and cheese is golden.
- Remove from oven and let stand for 5 minutes. Top with fresh mozzarella, drizzle with olive oil and garnish chilli flakes and fresh herbs. You can also reserve an asparagus and using a peeler make ribbons as a fresh garnish as well. Serve immediately.
Posted in Main Course
Dinner tomorrow night. If it is half as good as your zucchini roll ma tomato lasagne perfection.
Hello Maureen, what a wonderful surprise. You made my evening. It will be delicious, I promise. LMK how you enjoy it.
Guess what, it’s almost tomato and zucchini season and you know that that means!
Whoops Roma