Asparagus and crab lasagne
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g mixed brown and white crab meat
- 1 lemon, zested and juiced
- 2 tbsp thick double cream
- 1 tbsp Maille Dijonnaise
- 12-16 spears depending on thickness asparagus, woody ends trimmed
- 2 fresh lasagne sheets
- butter
Method
- STEP 1
Mix the crab meat with the lemon zest, double cream and Dijonnaise then add lemon juice and season. Cook the asparagus in simmering water for about 4 minutes or until just tender. Drain and add a knob of butter and some seasoning.
- STEP 2
Cook the pasta, drain it well and lay it out flat before cutting each sheet into 3. Lay a sheet of lasagne on 2 warm plates, divide half the crab mixture between them and add some asparagus followed by another sheet of pasta, crab and more asparagus. Finish with the final sheet of pasta and arrange the rest of the asparagus on top. Heat some butter in a pan, spoon over the lasagne and season well.
