Green Asparagus Lasagna

A gentle, spring-inspired lasagna combining the delicate flavor of green asparagus with the subtle taste of the pasta sheets.

Ingredients for 4 people (using a 2-liter rectangular baking dish):

• 200g Lasagna sheets*
• Extra virgin olive oil*
• 800g Green asparagus
• 100g Parmesan cheese*
• 1 Shallot
• Nutmeg
• ½ glass White wine
• Riserva del Mare fine salt*

For the béchamel sauce:

• 0.5L Milk
• 45g Butter
• 35g Flour*
• Nutmeg
• Riserva del Mare fine salt*

* Products available at MO Tra Mozzarelle & Olive

1. Carefully trim the asparagus stalks, working upwards to just below the tips. Remove the woody base of the stalks (usually about 5 cm); test by cutting with a knife starting from the bottom—the knife should slice through without too much resistance.
2. Wash the asparagus in clean water. Cut off the tips and soak them in clean water for a few minutes to remove any grit or sand.
3. Cut the stalks into 1 cm pieces.
4. Peel and finely chop the shallot.
5. Add a drizzle of extra virgin olive oil to a frying pan and sauté the shallot and asparagus for about ten minutes, then deglaze the pan with the white wine. Season with Riserva del Mare fine salt and nutmeg. Continue cooking for another 2–3 minutes. Remove 6 asparagus tips and set them aside. Place the remaining asparagus in a blender and purée until smooth. Add 2–3 tablespoons of Masseria Calongo organic olive oil and blend again to combine.
6. Meanwhile, prepare the béchamel sauce:
   Warm the milk in a saucepan.
   In a frying pan, melt the butter, add the flour and mix, then cook the mixture briefly while stirring constantly.
   Add this mixture to the milk, stir, and let it thicken slightly while continuing to stir. You want to achieve a very smooth, fluid béchamel.
   Season with Riserva del Mare fine salt and nutmeg.
7. In an ovenproof dish, spread a layer of béchamel on the bottom, then add a layer of lasagna sheets, a layer of asparagus cream, a little Parmesan, and a ladleful of béchamel. Repeat the process with the lasagna sheets (there should be 5 layers of pasta in total), making sure to reserve 1–2 tablespoons of asparagus cream for garnishing. Pour the remaining béchamel over the top layer, spreading it evenly across the dish; add the reserved asparagus cream, sprinkle with the remaining Parmesan, and arrange the 6 asparagus tips on top as a garnish.
8. Bake in an oven preheated to 220°C (static heat) for 30 minutes.
9. Serve and enjoy!

Note: Out of season, you can replace the fresh asparagus with green asparagus, pecorino, and almond pesto from Pesto Puglia, available at MO Tra Mozzarelle & Olive.