Lasagne Con Asparagi Bianchi Di Cimadolmo


1 lb. fresh green lasagna egg pasta
14 oz. Asparagi Bianchi di Cimadolmo (white asparagus)
4 oz. prosciutto
1 1/2 cups bechamel sauce
5 oz. grated Asiago cheese
1 egg
1 laurel leaf
some juniper berries
salt and pepper


Bring a pot of salted water to a boil with the laurel leaf and some juniper berries. Add the asparagus and cook for about 10 minutes. Drain, remove the hard part of the asparagus stems and cut into pieces.

Whisk the egg into the already made bechamel sauce and then gently mix in the asparagus.

Cut the sheet of pasta into squares about 4″ wide, obtaining 12 to 16 pieces. Bring a pot of salted water to a boil. Drop the squares in and cook until “al dente” or firm. Remove them with a slotted spoon and place them on a clean cotton cloth.
In 4 oven proof dinner dishes layer some of the bechamel sauce, a pasta square, some grated Asiago cheese, some more sauce, and continue until all the ingredients are finished.
Place the dishes in a 350°F oven for ten minutes and serve.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at