For the asparagus lasagna, first prepare béchamel sauce. For the béchamel sauce, melt butter, whisk in flour, then pour on cold milk and season with salt and nutmeg.
Keep stirring, do not simmer on too high, better a little low. Peel the lower third of the asparagus, boil water with salt and 1 tablespoon sugar and cook the asparagus in it until firm to the bite – not too soft.
It will still cook in the baking dish anyway. Remove and drain. Grease a baking dish with butter or oil, cover the bottom with béchamel sauce.
Be careful – not too much, more like a few drops. Then cover with lasagna sheets, asparagus on top, drizzle with béchamel sauce – again just a little – add some parmesan, the finely chopped tarragon, salt, pepper.
Again a layer of pasta sheets, asparagus, béchamel and parmesan. Then pour over pasta sheets again and the remaining béchamel sauce.
Sprinkle with the remaining Parmesan and bake in the preheated oven at 180 °C for about 35 minutes.
Preparation Tip:
The asparagus lasagna can of course also be made with white asparagus, but it must be peeled and the green tastes a little more intense.
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