White lasagne pumpkin flowers and asparagus

Procedure

Lasagna with pumpkin flowers and asparagus are quick and easy to prepare. The only thing that will engage you a little bit is the béchase. Melt the butter over low heat, add the flour and stir until you get a homogeneous mixture (Red). Heat the milk without bringing it to a boil. Cook the roux over very low heat always stirring. Pour the milk flush and in small quantities over the butter and flour roux, stirring quickly with the hand whisk until you get a lumpless batter.

Once all the milk has been incorporated, regular salt and cook over low heat, stirring constantly, until the béchase has thickened. If you want to use turmeric, divide the béchase into two containers: add the turmeric to a part of the béchasal by dosing it so that it turns golden yellow.

Clean the asparagus by eliminating the most extreme part of the stem, too hard, and peel the stem. Cut the stem into washers and leave the tips intact. Sauté asparagus in extra virgin olive oil, adding a pinch of salt and a little black pepper. Clean pumpkin flowers by washing them thoroughly and drying them.

Put a little béchae on the bottom of a high-edged baking tray, then cover with a first layer of fresh lasagna. Add some asparagus, stems and tips, and some raw pumpkin flowers. Spread a little turmeric béchamelle on the vegetables, part of the stracchino, sprinkle with grated Parmesan cheese. Continue until the ingredients are exhausted, alternating the normal béchase with the turmeric béchae.

Get to the last layer, cover the lasagna with the white béchase, harmoniously distribute a few tips of asparagus and a few pumpkin flowers and decorate with a little turmeric béchapmelle. Complete with a little Parmigiano Reggiano and a few flakes of butter.

Cover the lasagna with foil and cook at 200 degrees for 20 minutes. Remove aluminum paper, lower the temperature to 180 degrees and cook for another 10-15 minutes, then insert the grill function so that a crust is form on the lasagna. Churn out lasagna with pumpkin flowers and asparagus, let stand for 5 minutes and serve. Bon appétit!