Instructions

Prepare the Asparagus

Wash the asparagus and cut them into small rounds.

In a pan, heat the extra virgin olive oil and sauté the finely chopped shallot until soft.

Add the asparagus and cook over high heat for about 5 minutes.

Season with salt, pepper, and saffron, then set aside.

Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat.

Add the flour and whisk continuously to form a smooth roux.

Gradually pour in the milk while stirring to avoid lumps.

Cook until the sauce thickens, then season with salt.

Combine the Sauce

Add the cooked asparagus to the béchamel sauce and mix well.

Assemble the Lasagna

Preheat the oven to 180°C (356°F).

Lightly butter a baking dish and spread a thin layer of sauce on the bottom.

Layer the lasagna sheets, followed by the asparagus béchamel and a sprinkle of Parmesan.

Continue layering until all ingredients are used, finishing with sauce and Parmesan on top.

Bake

Bake for about 20 minutes, until golden and bubbling.

Let rest for a few minutes before serving.

Serve

Serve warm and pair with a delicate young red wine such as Chianti.