CREPES LASAGNA WITH ASPARAGUS & CHEESE

Now, tell me who decided that the dishwasher is for women and rubbish for men.

Stories of unclear laws. Of habits that ends in themselves. Of commonplaces. Of common sense without any sense.

Let’s play a game. Dinner time – try to occupy the place at table that is usually not yours. How do you think your meal-companions will react? My money is on the insurrection.

My only consolations are blue sky, white clouds as origami, a glass of Prosecco at 19.30.

And this crepes lasagna with asparagus and cheese. Because asparagus purify me. So without too much pretense, I leave the recipe for a main course / appetizer / entrèe – the choose is up to you – wise but adorable. And one thing that told me a wise man:

Poetry is breaking patterns. Poetry is a mind. We need to take care of our mind. We have to use like it’s a parachute. If it does not open, we’re all fucked up.

CREPES LASAGNA WITH ASPARAGUS & CHEESE – the recipe

INGREDIENTS (for one lasagna pan, serves 6)

• 250 gr green asparagus
• 250 gr white asparagus
• Half a shallot
• A cup of vegetable broth
• 200 gr curd cheese
• 100 gr grated Parmesan
• Extra virgin olive oil, salt and black pepper q.s.

Béchamel:

• 250 ml of milk
• 25 gr of butter
• 25 gr of flour
• Salt to taste.

Crepes:

• 3 eggs
• 250 gr of flour
• 500 gr of milk
• Salt to taste.
• Butter q.s.

PROCESS

1. Beat the eggs with a pinch of salt, so add the milk. Once mixed, gradually add also the sifted flour and whisk it until obtaining a lump-free batter.
2. Rest in the fridge for half an hour, then cook the crepes on a skillet greased with butter.
3. Now make the bechamel with this recipe.
4. So cut the toughest and fibrous extremities of the asparagus, boil them in a slightly salted water for 5 minutes;
5. mince the shallot and brown it with a little olive oil. Slice the asparagus – keeping the asparagus tips apart – and simmer with the shallot. Cook for half an hour, adding some vegetable broth as needed.
6. Mix the béchamel together with an handful of grated Parmesan, the asparagus, salt and black pepper.
7. Grease the lasagna pan with some butter and make the lasagna alternating layers of crepes, asparagus béchamel and curd cheese. Finish with a layer of bechamel, the asparagus tips cut in half and a grated Grana grated.