Use two of May’s loveliest ingredients in this easy and tasty lasagna. If you like, you can also add two tablespoons of washed and finely chopped young nettles into the white sauce
175g British asparagus
50g plain flour
Zest of a lemon and juice of half a lemon
A good handful of chopped fresh chives, dill and parsley
225g dried lasagne
700g skinless salmon fillet, cut into large chunks
Preheat the oven to Gas mark 5, 190ºc, 375ºf.
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
Heat the butter in a large pan, then cook the flour in it for 1 minute. Remove from the heat. Gradually whisk in the milk then cook, stirring, until thickened and smooth and season with black pepper. Remove from heat and stir in the dill, chives, lemon juice and zest and half the Parmesan. Check the seasoning.
Spoon and spread a little of the sauce over the base of a 2-litre ovenproof dish and arrange a layer of lasagne sheets, overlapping, on top. Scatter over a third of the salmon and asparagus, followed by some of the white sauce. Continue to layer up, finishing with pasta topped with sauce. Sprinkle over the remaining chives and Parmesan.
Bake for 40-45 minutes until cooked through and golden on top.
Based on a recipe from British Asparagus