Tags: Eat Local Vegetarian
The asparagus is providing an abundance of spears now that we've had rain and warmth. The spears are piling up.
There was a half box of lasagna noodles on the pantry shelf, a few mushrooms lingering in the fridge and chopped leeks in the freezer from the spring harvest.
I sauteed the mushrooms, asparagus (cut in 1" pieces on the bias) and leeks, made up 2 cups of thin bechamel (2% milk) with a splash of white wine and a little nutmeg, plucked a couple of small sprigs of thyme and layered it all in my rice cooker's slow cooker insert, with enough sauce on the bottom to cover. I shredded a little of 3 different cheeses that I happened to have on hand and put the last of that on top.
No need to cook the lasagna noodles, they will soften in the sauce as it cooks. (Break the pieces to fit the slow cooker.) Better yet, assemble it the night before and give it an extra 1/2 hour to cook.
After cooking on high for 2 1/2 hours, it was ready to eat. It was good!
A little leftover ham or bacon or even prosciutto would give it a little extra protein, it doesn't take much.
Round out the meal with a leafy salad and simmered carrots dressed with a little butter and parsley. Enjoy!
Footnote: Initially I was going to simply google a recipe for Asparagus Lasagna and post that. I did find one but it was so loaded with fat and unhealthy ingredients that I followed it with a post about healthy eating for the following two days to offset the indulgence. (We'd all look like Ina Garten!) When I read the post, it looked ridiculous. I decided to take the high road.
Why not just post a version that's healthful and good? That's what I did. The recipe is straight out of my head because it was nigh impossible to find a decent version. It made for more typing but you're worth it, right? I simply couldn't justify compromising your health and shortening your life for a short cut on my part. I hope you like it.
Here is a link to quality eating that will keep you healthy. http://greenhealthycooking.com/fill-half-your-plate-with-fruits-veggies/
Click on the link below for a different version of pasta with asparagus. Whole Foods is one of my favorite go-to sources for cooking inspiration.