Preparation and Cooking Time: 1 hour
Ingredients
175g/6oz British asparagus
50g/2oz butter
50g/2oz plain flour
850ml/1½ pints milk
Zest of a lemon and juice of half a lemon
A good handful of chopped fresh chives, dill and parsley
50g/2oz Parmesan
225g/8oz dried lasagne
700g/1½lb skinless salmon fillet, cut into large chunks
Black pepper
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Preheat the oven to Gas mark 5, 190c, 375f.
3
Heat the butter in a large pan, then cook the flour for 1 minute; remove from the heat. Gradually whisk in the milk and cook, stirring, until thickened and smooth and season with black pepper.
4
Remove from heat and stir in the dill, chives lemon juice and zest and half the Parmesan. Check the seasoning.
5
Spoon and spread a little of the sauce over the base of a 2litre 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.
6
Bake for 40-45 minutes until cooked through and golden on top.
