We’re celebrating National Vegetarian Week with this spring-time recipe from local food blogger Anna Stanford of Anna’s Family Kitchen. It takes full advantage of the fact that asparagus season has just begun in Kent.
Anna explains “I seem to be eating asparagus daily at the moment. There are loads of reasons why it’s better to eat seasonally – more flavour & increased nutritional value, supporting local farmers, reduced food miles and when there’s an abundance of a produce, the price comes down.”
We couldn’t agree more, so here’s how to make this delicious sounding recipe, which Anna describes as “Spring on a plate”.
300g fresh lasagne sheets
1 garlic clove crushed
1 tsp olive oil (plus extra for drizzling)
200g fresh spinach
100g edamame beans, broad beans or peas
For the poached eggs, get a large pan of water boiling (I use a deep frying pan). Crack your eggs into ramekins.
Turn the heat down so the water is just simmering. Using a spatula swirl the water to create a whirlpool and quickly drop the eggs in one at a time. Stick a lid on the pan & after 1 minute remove the pan from the heat. Leave to stand for 3 minutes whilst you prep the rest of the dish.
In a pan soften the garlic for a minute before stirring in the spinach. Let it wilt then stir in the ricotta and milk. Season.
Get another large pan of water to boil and drop in the lasagne sheets and asparagus. Boil for 2 minutes before adding the beans. Simmer for 1 minute more before draining.
To make the lasagne layer the lasagne sheets (4 each) with a spoonful of the ricotta and spinach mix, a scatter of beans and the asparagus spears. Top with the poached egg, a drizzle of olive oil and a little seasoning.
For more of Anna’s recipes visit www.annasfamilykitchen.com or follow her on Facebook or Instagram @annasfamilykitchen