Lasagna With Asparagus

Preparation:

Preparation: Wash the asparagus, remove the hard and fibrous base of the stems and steam them for 10 minutes. Cut off the tips and keep them aside, then cut the stems into chunks and blend them in the mixer. Put the ham into strips in a non-stick pan with the hot oil. Brown it over medium heat for about a minute. Pour in the white wine and let it evaporate. Cook the egg pasta sheets, a few at a time, in salted water. Drain them, spread them without overlapping them on the towels and let them cool. Melt 55 g of butter in a saucepan, add the flour, toast it for a few seconds and slowly pour in the warmed milk. Stir with a whisk and cook the sauce over low heat for 5-6 minutes. Remove from the heat, add 20 g of grated Parmesan, a pinch of salt, the cream of asparagus, a pinch of nutmeg and freshly ground pepper. Mix until you get a smooth sauce. Butter a rectangular baking dish of 20 by 28 cm. Spread a layer of lasagna pastry on the bottom and coat it (that is, cover it) with a little béchamel that you have prepared. Place part of the asparagus tips cut into quarters and the browned ham on top. Repeat the layers until you run out of ingredients. Sprinkle with the remaining Parmesan cheese and cook the lasagna in a preheated oven at 200 degrees for 20 minutes. Finally, turn on the grill and brown the surface for a few minutes.