Lasagna with asparagus, eggs, and shrimp
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 5 min
- Serving: 6
PRESENTATION
Lasagne con asparagi, uova e gamberi is one of those springtime dishes people in Emilia-Romagna really, really love. Especially around Easter. It’s not your usual lasagna—this is lasagne con asparagi with fresh, tender asparagus tips, juicy shrimp bits, and slices of rich egg. Plus, the creamy béchamel sauce—yeah, it uses asparagus, giving it a slight green tint and a smooth taste. Seriously good.
With each bite, there's that spring vibe: crisp asparagus, mild shrimp sweetness, and the extra egg richness. And look, folks in Emilia-Romagna pull this out for special meals—especially when asparagus hits the markets.
Some say lasagne con gamberi or lasagne con uova are kinda fancy, but really, this version pulls together the best spring has to offer. Eggs mean more than taste at Easter—they add festivity, making it feel special. Compared to classic lasagna, these lasagne primaverili seem lighter, though they're still rich and filling with that creamy sauce.
The shrimp gives it a gentle seafood vibe without overpowering. You end up with a moist, flavorful plate—not heavy. The regional twist? It’s about using fresh stuff and balancing each layer—nothing gets lost, not even the crunchy asparagus on top. And here's the thing: if you’re hanging with friends or just want something special for lunch, this dish shows why Italian spring dishes like lasagne agli asparagi and lasagne di pesce are super, super loved.
It’s packed with tradition, a bit of innovation, and tons of spring flavor in every bite. And listen, it’s perfect for Easter or anytime you want that Italian spring taste on your table. For real.
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INGREDIENTS
- Ingredients for a 8x12 inch baking dish
- Thin egg Lasagne pasta 18 oz (500 g)
- Shrimps 1.8 lbs (800 g)
- Eggs 4
- Butter 2 tbsp (30 g)
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- for the asparagus cream
- Asparagus 2.2 lbs (1 kg)
- Whole milk 3 ⅛ cups (750 ml)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Type 00 flour ½ cup (70 g)
- Butter 4 tbsp (60 g)
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste
How to prepare Lasagna with asparagus, eggs, and shrimp
To prepare the lasagna with asparagus, eggs, and shrimp, start by washing the asparagus, trimming them to remove the white part, then peel them with a peeler until the stem is white, removing the fibrous green part 1. Transfer the asparagus to a special asparagus cooker filled with water 2. The tips of the asparagus, the most delicate part, should remain out of the water because they need to stay crunchy. Cook for about 5 minutes, then drain them and cut them into pieces, being careful to keep the tips whole 3.
Puree the asparagus pieces (excluding the tips) with an immersion blender 4, set aside the obtained cream 5. Now proceed with preparing the Béchamel sauce: heat the milk in a saucepan and flavor it with nutmeg 6,
in another, melt the butter in pieces 7, add the flour 8 and heat the mixture to create the roux, then incorporate the milk 9 and stir with a whisk and continue cooking
until the sauce thickens 10, stirring occasionally. Then turn off the heat and add the asparagus cream to the béchamel 11 and the grated Parmesan cheese 12.
Meanwhile, boil 4 eggs 13, to hard boil cook them for about 8 minutes from when the water starts to boil. Then shell them 14 and cut them into slices 15.
Wash and shell the shrimp 16, cut the asparagus tips in half 17. Melt the butter in a pan, add the whole garlic clove, then sauté the asparagus tips and the shrimp for 5 minutes 18.
Now you can assemble the lasagna: drizzle a rectangular baking dish measuring about 8x12 inches with olive oil, spread a layer of asparagus cream 19, place a first layer of pasta sheets 20, then continue with slices of hard-boiled eggs, shrimp, and asparagus tips 21. Continue alternating the layers until all the ingredients are used up.
Finish with a layer of asparagus cream 22, slices of hard-boiled eggs, and asparagus tips 23. Bake the lasagna in a static oven at 392°F for 25 minutes (or in a fan oven at 356°F for 15-20 minutes). Once cooked, take your lasagna with asparagus, eggs, and shrimp out of the oven 24, let them cool slightly, and then serve them!