Broad Bean Cream Lasagne

Preparation:

Preparation: Boil the broad beans in salted water. When they are tender, blend them with two or three tablespoons of their cooking water to reduce them to a puree. In the meantime, wash the asparagus and cut them into 5cm pieces. Keep the tips aside and boil the rest for 5 minutes. Add the asparagus tips and continue cooking for about 7-8 minutes, then drain. Prepare a béchamel: heat the butter over low heat in a saucepan and add the flour. Dilute with a little milk and, when the mixture is homogeneous, pour the remaining milk in one go. Mix well and add a teaspoon of salt. Let it thicken over low heat, stirring regularly. Season with salt and pepper if necessary and add the grated cheese. Mix the broad bean puree with half of the béchamel. Boil the sheets of pasta and plunge them into cold water to stop the cooking. Dry them well and prepare the lasagne: in the baking dish greased with a little butter, alternate white béchamel, green béchamel, asparagus tips and puff pastry. Bake the lasagna in the oven at 200 degrees for about 25 minutes or until the surface is golden.