Asparagus & salmon lasagne

Lasagne can be a bit tricky to make, but it's so worth the effort. And if you're looking for a lasagne that's a bit different, the salmon adds a tasty, unusual flavour

Preparation and Cooking Time: 1 hour

What you need:

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

What you do:

Clean the asparagus and trim any white ends or peel with a vegetable peeler.
Preheat the oven to Gas mark 5, 190c, 375f.
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.
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 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.
Bake for 40-45 minutes until cooked through and golden on top.

British Asparagus

British Asparagus is hailed by leading chefs as the best in the world. It's packed with nutrients, bursting with taste and a truly versatile vegetable. Just don't miss out on its relatively short season of just seven to eight weeks!

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