Asparagus and brie lasagne

29 September 2015 - 02:25 By Sunday Times Food Weekly

Asparagus and brie lasagne Ingredients200g cake flour, plus 30ml (2 tbsp) extra2 large eggsSemolina flour, for dusting60g butter, chopped400ml milk2.5ml ( tsp) grated nutmegFinely grated rind of a lemonSalt and pepper200g asparagus spears, chopped into 3cm pieces150g brie cheese, cubedMethodPlace the 200g flour and the eggs in a food processor and blend until you have a mixture the texture of breadcrumbs.Pour onto a clean surface lightly dusted with semolina, knead and bring together into a ball. Wrap in clingfilm and refrigerate for at least 30 minutes.Cut the ball of dough into 4 equal pieces. Roll each piece through a pasta machine into thin sheets and cut so you have 16 squares. Dust with semolina and set aside.Melt the butter in a saucepan and stir in the 30ml flour to form a roux (paste). Gradually add the milk, whisking continuously until you have a smooth sauce. Stir in the nutmeg and lemon rind and season.Cook the pasta sheets in salted, boiling water for 2 minutes and dry on a tea towel. Spread a layer of sauce in the bottoms of 4 ramekins. Top with a square of pasta, a few asparagus spears and a few cubes of brie.Add more sauce, then another pasta sheet, repeating the layers for the remaining ingredients and ending with sauce.Bake for 20-30 minutes at 180°C...

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