Asparagus is a vegetable that I have always enjoyed and I can remember Mom saying "Eat your asparagus. It is good for you" Well I have always liked it but a lot of people don't. Like anything, fresh is always best but some of the canned and frozen asparagus are pretty good too. Green Giant asparagus spears are the best I have found as far as the canned ones go. They have less of the bitter stalks than the rest.
I always knew that asparagus was good for you but when I found out that I had bladder cancer and that eating a lot of asparagus could keep it from returning, I immediately ordered fifteen asparagus plants and set them out in my garden area. Asparagus takes a couple years before it becomes really productive so hopefully this coming summer I will hav a lot of asparagus. Some interesting information I found on a Health and Nutrition website states, "The Genera; Hospital of PLA Second Artillery COrps in charge of nutrition technician Song Liqun cancer patients recommended daily consumption of asparagus, in particular bladder cancer, lung cancer, and skin cancer patients may be more appropriate to eat more but the amount should not exceed 50 grams. Song Liqun doctors said, asparagus, rich in the anti-cancer element Selenium may prevent carcinogenic substances peroxides and free radicals formed by inhibiting DNA synthesis cancer cells preventing cell division and growth and stimulate immune function, improve resistance to cancer. In addition asparagus also rich in folic acid, about 5 asparagus containing 100 micrograms daily demand has reached that will enable the normalization of cell growth, preventing the proliferation of cancer cells effectiveness." That knowledge makes me even more fond of asparagus.
With the potentail of having all that nice fresh asparagus, I started looking for asparagus recipes in my cook book and didn't find very many. So again I got on the internet and found that every year in Stockton California there is an Asparagus Festival. They have put out a cookbook called "The Asparagus Festival Cookbook". Of coure I had to order one and have used many of the recipes already and am looking forward to using many more.
Being married to an Italian girl who loves pasta I thought that this recipe would be a little healthier than regular Lasagna. I am Type II diabetic so have to watch the carbs and this is better. She has never been a big asparagus fan but likes this pretty well. Give it a try and see what you think.
ASPARAGUS LASAGNA
1-2 pounds of fresh or frozen asparagus cut into 1" pieces
3 tbsp butter
2 green onions chopped
12 oz fresh mushrooms
1/4 cup flour
1 tsp salt (I use sea salt)
1/4 tsp cayenne pepper
2 1/2 cups milk
8 oz lasagna noodles cookes
2 cups cottage cheese
2 cups shredded jack cheese
1/2-1 cup grated Parmesan cheese
Black pepper to taste.
Cook the asparagus drain and let cool.
Preheat the oven to 325 F.
Melt the butter in a medium saucepan. Add the onions and mushrooms and cook over medium heat for about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in the milk. Cook the sauce until thickened. About another 5 minutes.
Spread 1/2 cup of the sauce in a greased 9 X 13 baking dish. Layer the noodles, asparagus, cottage cheese, jack cheese, a third of the remaining sauce and the Parmesan cheese. Repeat to make three layers.
Bake 45 minutes. Let stand 20 minutes before cutting to serve.
If you really want to make it healthy use slices of zucchini squash instead of the lasagna noodles. Because of the moisture in the squash I use some extra cottage cheese and I add some seasoned croutons to absord the moisture and add more flavor. You can add more and different cheeses if you like.
Serve this with a nice fresh greens salad and some good crusty Italian Bread.