Lasagna with white asparagus

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White asparagus with ham are a golden combination, especially in this creamy asparagus lasagna with bechamel sauce with pesto





 Heat the oven to 200 degrees. Peel the asparagus and cut off the hard end. Boil the asparagus for 5 minutes in a pan with some water, then drain and rinse the asparagus with cold water. Melt the butter in a pan and add the flour. Stir with a whisk, cook the roux for a few minutes. Then add the milk little by little until it is completely absorbed.

 Let the sauce thicken a little more. Stir in the pesto and season the sauce with salt and pepper. Grease an oven dish with a little butter or oil. Spread a little of the sauce over the bottom. Place a layer of lasagne sheets on top. Place 4 slices of ham on top, some pre-cooked asparagus and a few basil leaves.

 Pour over some béchamel sauce. Cover again with a layer of lasagna sheets and place slices of ham and asparagus on top and cover the entire lasagna with the sauce. Sprinkle with the grated cheese and bake the lasagna in the oven for 40 minutes. Garnish the asparagus lasagna with some fresh basil before serving. PS: I used 2 smaller baking dishes and divided the portions in half as you can see in the pictures.

 Tip: omit the ham for a vegetarian asparagus lasagne. No white asparagus available? Then replace them with green asparagus or make this lasagna with asparagus and chicken
Check out the basic recipe for bechamel sauce here


Source: Leukerecepten by leukerecepten-nl.
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