the foodies handbook

A light, flavoursome and fresh variation of the traditional Italian lasagne, prepared, cooked, then assembled on the plate rather than baked together in an oven. Excellent as either a starter or light lunch.

Ingredients

Bring a pan of salted water to the boil. Trim and prepare the asparagus. Heat half the butter in a griddle pan together with a dash of olive oil. Add the asparagus and cook over a gentle heat until tender, around 8 minutes. Take a third pan and add the remaining butter. Zest the lemon and add this to the pan. Cut the lemon in half and squeeze the juice into the pan also. Add a dash of water. Cook the spinach for 2 minutes until heated through. Add the crème fraiche, broad beans and dill. Bring to a simmer and cook of 2 minutes. Season. Add the lasagne sheets to the boiling water and cook for 2 minutes until tender. Place a sheet of pasta on a plate. Place some the asparagus over the pasta and spoon some sauce over this. Layer another sheet of pasta over this and repeat three times. Do not cover the final layer of asparagus and sauce with pasta, but with a few shavings of parmesan cheese. Serve with rocket and crusty bread.