The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This work is licensed under the Creative Common Attribution 4.0 international Licence. Project: – Organic Cooks in Public Settings

Asparagus lasagne with saffron-wine sauce

BIO Index*:
Regional Index*:

Ingredients (10 portions)

Name Quantity Organic Region Season
lasagne slices 500.0 g   Czech Republic  
white and green asparagus 1.0 kg   Czech Republic   3 - 6
butter 40.0 g   Czech Republic  
flour 50.0 g   Czech Republic  
white wine 100.0 ml   Czech Republic  
saffron   Not Regional  
*Ingredients with zero quantity or anorganic ingredients are not counted in the index


Peel the asparagus, boil in salt water and let cool afterwards. Chop the onion and fry in butter. Sprinkle with flour and pour in 500 ml of white wine and ca 2 l of asparagus broth. Season with salt and saffron and let the béchamel boil. Pile lasagne sheets, asparagus and béchamel alternately into the greased baking pan (green layer alternates with white layer). Spread the béchamel on the top layer. Bake in oven at 160 °C for approximately 45 min.