Asparagus Lasagna

Prepare the asparagus spears. Cut both types of asparagus into pieces about 8 cm long.

Bring water with a little butter and a pinch of salt to the boil and cook the asparagus pieces for 15 to 20 minutes (depending on the thickness of the spears). When draining the asparagus, collect the cooking water.

Heat butter in a saucepan, sweat flour in it, add about 700 ml asparagus cooking water and whipped cream. Stir well. Cut cheese into small pieces, add to sauce form and let melt. Add honey, lime juice and vegetable soup. Season the cheese sauce with seasoning.

Roast the almond kernels in a frying pan without adding fat, stirring until light brown. 5.

Preheat oven to 200 °C. 6.

In an ovenproof dish, place 1/3 of the asparagus spears, 1/3 of the almond kernels and a small amount of cheese sauce. Put lasagne sheets on top. Later, repeatedly layer 1/3 asparagus spears, 1/3 of almond kernels and a little bit of sauce and so on. On the final layer lasagna sheets only cheese sauce form.

7. give in the oven and bake lasagna about 30 min until golden brown (after 20 min turn off the stove).

Tip: Always use aromatic spices to refine your dishes!

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