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, aggiungendo un pizzico di sale e un po' di pepe nero. Clean pumpkin flowers by washing them thoroughly and drying them.

Mettere sul fondo di una teglia a bordi alti un po' di besciamelle, then cover with a first layer of fresh lasagna. Aggiungere un po' di asparagi, stems and tips, and some raw pumpkin flowers. Distribuire sulle verdure un po' di besciamelle alla curcuma, part of the stracchino, sprinkle with grated Parmesan cheese. Continue until the ingredients are exhausted, alternating the normal béchase with the turmeric béchae.

Arrivati all'ultimo strato, cover the lasagna with the white béchase, distribuire in modo armonioso qualche punta di asparago e qualche fiore di zucca e decorare con un po' di besciamelle alla curcuma. 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!