Lasagna with Asparagus, Leeks, and Morels

Morels are a wild mushroom delicacy that have a very short growing-period in Springtime.  They can be found under dying Elm trees.

 

The Recipe

 

The Wine

 

The Dinner Music

  • 2 tablespoons (1/4 stick) butter, divided

  • 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)

  • 1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces

  • 4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped

  • 2 teaspoons chopped fresh thyme

  • 3 1/2 cups low-salt chicken broth

  • 1 1/2 cups heavy whipping cream

  • 1 bay leaf

  • 2 tablespoons all purpose flour

  • 3/4 teaspoon freshly grated nutmeg

  • Nonstick vegetable oil spray

  • 1 9-ounce package no-cook lasagna noodles (12 noodles)

  • 1 1/4 cups (about) finely grated Parmesan cheese, divided


 

 

Domaine Francis Blanchet 2007 Pouilly Fume Cuvee Silice - Sauvignon Blanc White Wine

White Wine by Dom. Francis Blanchet from Loire, France - regions. Winemaker Francis Blanchet's vineyard is 100% flint stone-crack two rocks together and it's as if you've shot a cap gun-sweet, mineral smoke. The mouth is incredibly juicy, with suggestions of lychee gelato and Meyer lemon, a touch of herbs and metal shavings. Organically raised; low sulfur. The 2007 Pouilly-Fume Silice smells of fresh lime, cassis, and fennel. Luscious and loaded with generous, juicy citrus fruit, it plays the typical role for this Blanchet cuvee: more charming, and generous earlier than the Vieilles Vignes. All the brightness and intensity of this grower's other 2007s are here though - in spades, and its chalky, saline, citric, tartly black-fruited finish literally tugs at your salivary glands. Wine Advocate

 

 

 

Aimee Mann - Save Me

Aimee Mann - Magnolia (Music from the Motion Picture) - Save Me


1979 - Smashing Pumpkins

Smashing Pumpkins - Mellon Collie and the Infinite Sadness - 1979


Jesus, Etc. - Wilco

Wilco - Yankee Hotel Foxtrot - Jesus, Etc.


Ophelia - The Band

The Band - Best of the Band - Ophelia


John Brown - Tea Leaf Green

Tea Leaf Green - Taught to Be Proud (Bonus Track Version) - John Brown


Big Empty - Stone Temple Pilots

Stone Temple Pilots - The Crow (Original Motion Picture Soundtrack) - Big Empty

 

My Little Corner of the World - Yo La Tengo 
Yo La Tengo - I Can Hear the Heart Beating As One - My Little Corner of the World


Goodnight Rose - Ryan Adams

Ryan Adams - Easy Tiger - Goodnight Rose

       

      Preparation

      Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.

      Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.  Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

       

      Recipe adapted from Bon Appétit, April 2010