Lasagna with asparagus

Ingredients:

for the thin pankakes:

eggs (2)

flour (3 cups)

milk (1/2 l)

salt

oil (for frying)

for the lasagna:

besciamella sauce

onion (1)

asparagus (500 gr)

carrot (1)

olive oil

chilli powder

salt 

parmesan cheese

First of all you have to fry the thin pankakes. Mix the eggs and the flour, then add the salt and the milk until you have a creamy mixture. It shouldn't be too thick. If you need you can add more milk. Then fry the pankakes in a pan. Put some oil (really a little bit) in the pan and then add a dipper of the mixture and make sure that the mixture goes all over the surface of the pan. Do them really thin and don't fry them too long, because you don't need them crispy but soft. Here is a picture of the pankakes: 

 

Then prepare the vegetable mix. Put some oil in a pan, add the chopped onion and fry for a while until it changes colour, but add the other chopped vegetables (asparagus and carrots) before the onion is brown. Add the salt and just a little bit of chilli powder, mix and cook for 15-20 minutes. 

In the meanwhile you can prepare the besciamella sauce. 

Take a baking pan and first put some vegetables at the bottom. Add some besciamella sauce and on the top put the pankakes. Add the vegetables and the besciamella sauce again and cover with the pankakes. Continue to do the layers until you finish the besciamella sauce and the vegetables. Put some pankakes on the top and add some parmesan cheese (if you want it more creamy you can make more besciamella sauce). Bake in the oven until the top becomes crispy and brown (it should take about 30-40 minutes).

Here is the picture of the lasagna, fresh from the oven. It probably doesn't look nothing special, but even my brother liked it! :)

Creamy asparagus soup

It's spring time and the nature is giving us a lot of vegetables and fruits. It's good to eat seasonal food, it's healthier and cheaper (and we help the environment as well). I've tried asparagus creamy soop. I found the recipe here, but I've modified a few things.

Ingredients:
fresh asparagus (600 gr)
potato (1)
cream (100 gr)
water
knorr cube
olive oil
onion (1)
lemon juice
salt
black pepper

Chop the asparagus in small peaces, but keep the top. Chop the onion and the potato. Put some olive oil in a pan, add the chopped vegetables and mix. Cover the pan and mix from time to time. After 10 minutes add 0,5 l of water and knorr cube. Boil it for 20 minutes, then pass everything through the strainer. Add some salt and pepper and just a little bit of lemon juice. Then put the asparagus tops in a frypan with some olive oil and cook them for some time on medium heat. Add the cream in the soup and at the end add the fried tops and serve. 

Risotto with asparagus (with oriental flavour)

As usually, I tried to cook with more fantasy and less instructions. Here is what it came out.

Ingredients (4 persons):

rice (5 cups of 1dl)
fresh asparagus (4 pieces)
olive oil
onion (1)
garlic (1)
water
salt
knorr cube (1)
various spices (hot chili powder, sweet chili powder, curry powder, curcumin powder, masala powder, ginger, white pepper, black pepper)

First of all I chopped the onion, garlic and the asparagus. Then I put a spoon of oil in a pan and fried the onion and garlic but just for a little time. I added the spices and well mixed everything. After that I added the chopped asparagus and mixed again. I continued to mix on medium heat. I added rice and mixed again. Then I added some water, salt and the knorr cube. I continued to mix and added water when it needed. I think I had to cook the rice about 15 minutes, but the best way to find out if it's cooked is to taste if it's ready or not (but you can always check the cooking time on the package of rice). Don't forget to mix from time to time otherwise it sticks on the bottom.