Spring has arrived, which means asparagus. Hooray!
Asparagus, Corn and Cheese Lasagne
2 bunches asparagus, woody ends removed, and stalks cut in half
1 tablespoon olive oil
1 packet lasagne sheets
400 gram tin corn kernals, drained
50 grams butter
2 tablespoons flour
500 ml milk
1 cup grated tasty cheese
100 grams parmesan cheese, grated
1 - Preheat oven to 200 C. Place the asparagus in a roasting pan, and toss with the olive oil. Bake for 20 minutes, or until tender. Set aside.
2 - Meanwhile, soak the lasagne sheets in some water while the asparagus is roasting. This will make them lovely and tender once cooked.
3 - Make the cheese sauce: Melt the butter over a medium heat, then stir in the flour so a paste forms. Slowly add the milk, stirring hard so that no lumps appear. Add only a little milk at a time, keeping the sauce thick. Once all the milk is gone, and the sauce is nice and gloopy, add the cheese. Let the cheese melt, then take off the heat.
4 - Dry the lasagne sheets on a clean towel (dur, as if you'd use a grubby one!), then place a layer in a large baking dish. Spread over 1/3 of the cheese sauce, then top with half the asparagus and half the corn. Top with another layer of lasagne, then with another third of the cheese sauce, and the rest of the asparagus and corn. Top with another lasagne sheet layer, the rest of the sauce, then sprinkle the top with the parmesan cheese. Bake for 36 - 40 minutes, or until the lasagne sheets are tender, and the top is golden and bubbling. Serve with a crunchy green salad.
