Procedure:

First, wash the asparagus and cut into rounds, in a frying pan pour the extra virgin olive oil and sauté the shallots, add asparagus and cook for 5 minutes over high heat. Season with salt and pepper and add the saffron. For the “besciamella” sauce: melt the butter in a small saucepan, mix the flour and pour the milk, boil everything together.

Mix well and bring to a boil, add a pinch of salt and the asparagus.

Butter the baking sheet, pour a bottom layer of sauce and grated Parmesan cheese, above put the lasagna egg and alternate layers. Final layer with sauce and parmesan cheese. Bake for about 20 minutes. The lasagna with asparagus and saffron are ready to be served.

Pair this dish with a delicate and young red wine, which enhances the flavor of asparagus.