Green Asparagus Lasagna with Chard

For the green asparagus lasagna with chard, first peel the green asparagus, wash it, cut it into small pieces and cook it in salted water (with a small piece of butter) until soft.

When the asparagus is almost ready, add the chard and cook briefly. Strain everything, rinse the chard in cold water, squeeze it and cut it into small pieces. Cut the coctail tomatoes into slices.

Line a greased baking dish with a layer of lasagna sheets. Spread the tomato slices on top. Spread the asparagus and chard on top.

For the béchamel sauce, make a roux with olive oil and whole spelt flour. Deglaze with white wine, add milk and whipping cream.

Add grated cheese, crushed garlic cloves, grated nutmeg, salt and pepper. Stir constantly and let it thicken.

Spread 2/3 of the béchamel sauce over the first layer. Place lasagna sheets on top and spread with the remaining béchamel sauce.

Preparation Tip:

Decorate the green asparagus lasagna with chard with 1 cocktail tomato.

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