Ingredients
For the pasta
250g/9oz plain flour, plus extra for dusting
3 free-range egg yolks
1 free-range egg
2 tbsp olive oil
splash water, if necessary
For the red wine sauce
1 tbsp olive oil
¼ onion, finely chopped
1 garlic clove, finely chopped
4 chanterelle mushrooms, roughly chopped
100ml/3½fl oz red wine
100ml/3½fl oz double cream
salt and freshly ground black pepper
To serve
2 tbsp olive oil
8 asparagus spears
1 tbsp chopped fresh flatleaf parsley
Method
1. For the pasta, place the flour, egg yolks and whole egg and oil into the bowl of a food processor and pulse until combined, adding a little water, if necessary, until a dough forms. Knead gently on a lightly floured surface to bring everything together. Work the dough through a pasta machine to make thin sheets of pasta.
2. Blanch the pasta sheets in a pan of boiling salted water for about two minutes, or until al dente. Remove with a slotted spoon and drain.
3. Meanwhile, for the red wine sauce, heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.
4. Add the mushrooms and fry for a further minute, then add the red wine and simmer for 3-4 minutes until reduced slightly. Stir in the cream and season, to taste, with salt and freshly ground black pepper.
5. Heat a griddle pan and drizzle the asparagus with olive oil. Chargrill the asparagus spears until tender, about three minutes on each side.
6. To serve, pile layers of the asparagus, sauce and lasagne sheets onto a serving plate, finishing with a layer of the asparagus and finally the sauce. Sprinkle over the chopped parsley.
