Weather Forecast

Close
Advertisement

Renegade Chef: Lasagna with Asparagus, Leeks and Morels

Email

Lasagna with Asparagus, Leeks and Morels

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

Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.

You will need your subscription account number and phone number. Not sure if you have an account? Email us at subscriberservices@forumcomm.com and we can help you.

Advertisement
Advertisement
Advertisement
randomness