Open-Face Lasagna With Morel Mushrooms And Asparagus
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Shallot (finely chopped)1 tbsp
Garlic (finely chopped)1 cup
White Wine (dry)1 tbsp
Unsalted Butter340 g
Taleggio1 cup
Basil (fresh, shredded)Directions:
1
Rinse off the mushrooms and pat dry
2
Cut off the thickest part of the stems and discard
3
Cut the mushrooms into 1-inch pieces, roughly halves or quarters, depending on the size of the mushrooms
4
In a large, wide skillet over medium-high heat, add the olive oil
5
Once the oil is hot, add the mushrooms, salt, pepper, and chile flakes
6
Stir to coat the mushrooms evenly with the olive oil
7
Saute until the mushrooms become golden, 12 to 15 minutes
8
Add the shallots and asparagus, stir, and cook until the mushrooms are deep golden and the asparagus is tender but firm, about 8 more minutes
9
Stir in the garlic and cook for 30 seconds more, just to bring out the flavor of the garlic but not to brown it
10
Add the white wine and simmer until reduced by half
11
Turn off the heat and set aside
12
Stir in the butter until melted and fully incorporated
13
While the mushrooms are cooking, bring a large pot of water to a boil
14
Once the water is boiling, cook the lasagna according to the package instructions
15
Once the pasta is cooked to al dente, pull it out of the water and drain (do not rinse)
16
Rub with a touch of olive oil to prevent sticking and set 1 sheet of pasta on each of four plates
17
Divide the Taleggio and Parmesan evenly across the pasta
18
Spoon the mushroom-asparagus mixture over the cheeses
19
The heat will partially melt the cheeses
20
Shower the basil on top of each plate
21
Drizzle a touch of extra virgin olive oil and a touch more Parmesan over each
22
Serve