Let's Do Lunch: Asparagus and Shrimp Lasagna
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One day, back when chef Massimo Esposito was working in Greece, he told his staff that they would be readying a special lasagna for a party of 50 people. The decision did not surprise them, considering the fact that Esposito hails from Napoli, Italy. But when the chef began listing off the dish’s ingredients, the staff grew more and more puzzled.
“I enjoyed working in Greece at the time because we had big, fresh live shrimps, and we had asparagus from the highlands, which was very very nice,” says Esposito, (who now works at Isola Italian restaurant in Sanlitun's Taikoo Li North), adding that those aforementioned ingredients were used in the lasagna on that day in Greece, rather than something more conventional like ground beef. “My chefs looked at me then as if I was strange, and said: 'Lasagna without meat? Is that possible?’ But I told them that lasagna is just the name of pasta sheets. From there you can combine different ingredients and use your imagination. I love making seafood and vegetarian lasagna. You can use lasagna in so many ways.”
For today’s dish, asparagus and shrimp lasagna, Esposito has several key tips to ensure that you prepare it perfectly.
The first of those suggestions applies to the asparagus. Esposito says: “Don’t overcook the asparagus. Just blanch it for one or two minutes, or it will lose its flavor.” Esposito also suggests slicing the shrimps from the back, because they are so slippery and tough to handle that one might accidentally cut their fingers otherwise. Because most lasagna sheets are rectangular, the chef also says they should be stacked in alternating lengthwise and widthwise layers, to help maintain the lasagna’s shape.
Esposito adds that the lasagna’s béchamel sauce should be mixed with a whisk instead of a spoon. “That way you can mix it quickly without spilling any,” he says, before adding: "Make sure the sauce is very creamy. You almost want to be able to write with it. It should be smooth but not too thick, because otherwise the sheets might not cook.”
Esposito says the béchamel is flavourful without being too rich or fatty. “It’s a very healthy sauce, and I hope preparing this will help people realise that lasagna and similar Italian dishes do not have to be too heavy or unhealthy. You can use this béchamel sauce and ricotta cheese, which is also nice and light, to make a lasagna that tastes good, and is also good for your health."
Ingredients
A. For the béchamel sauce
- 5 tablespoons of butter
- 4 tablespoons flour
- 4 cups of milk
- 2 teaspoons of salt
- 1/2 teaspoon of nutmeg
- 1/2 cup of grated parmesan cheese
B. For the lasagne
- 300g hand peeled, blanched shrimps
- 300 gr fresh asparagus, trimmed and blanched
- 200 gr grated mozzarella cheese
- 150g grated parmesan cheese
- 20 pc lasagne noodle sheets, cooked
Directions
1. Preheat oven to 180 degrees Celsius.
2. In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
3. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth, and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside. Your béchamel sauce is now prepared.
4. To assemble lasagna, spoon a little béchamel sauce in to the bottom of a deep, 9 x 13 inch casserole. Top with 4 noodle sheets, béchamel sauce, shrimp and asparagus, mozzarella cheese. Then, with the ricotta cheese mixture, repeat this operation for another three layers (If desired, save some of the shrimp and asparagus to decorate the top).
5. Top the last layer only with bechamel sauce and parmesan cheese. Bake 35 minutes, loosely covered with foil for the first 20 minutes, until golden brown and bubbly.
6. Let lasagna rest 10 minutes before serving.
Note: To blanch asparagus, cook in boiling water 1-2 minutes. Drain, cool in cold water, and then drain again.
About the author: A ravenous foodie and frequent tbj contributor, Kyle Mullin has been working as a freelance reporter in Beijing since 2011.
Photos: Ken Liu
This series is sponsored by TooToo Organic Farm. Ask your favorite restaurant where they source their food supplies – TooToo Organic Farm can be their reliable choice!
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For more recipes made with TooToo's fresh organic ingredients, check out Chef Phillip Taylor's spicy Italian sausage and tomato pasta, Chef Robert Cunningham's mango and mint salad and Chef Jun Trinh's pork and shiitake meatloaf, flavorful beef larp and spiced fish cake pasta.
