How to make
Cut the asparagus into small circles, by leaving the tips whole.
Finely chop the onion. Heat 1/2 cup of olive oil in a frying pan and add the chopped onion. Fry it briefly.
Add the chopped asparagus, salt, season with a pinch of black pepper and pour 2/5 cup (100 ml) of warm water. Cover the dish and cook for 10 minutes.
Remove the pan from the heat, add the chopped gorgonzola and stir, until it has melted.
In a pot, melt the butter, add 2 tbsp. of flour and fry it briefly.
Pour in the cold milk and start stirring the Béchamel, until it thickens.
Do not thicken it too much, since it is best for white lasagnas (those without tomato sauce), that the Béchamel is thinner. Season with salt and a pinch of grated nutmeg.
Boil a liter of water in a pot. Season with a generous pinch of sea salt. Blanch the crusts two at a time. Remove and place them into a colander and run cold water over them for a second. Arrange them on a towel.
In a suitable baking pan, pour 2-3 tbsp. of Bechamel. Place a crust and spread a piece of thinly sliced ham on top.
Sprinkle with 2-3 tbsp. of the sauce with the asparagus, pour 1-2 tbsp. of Béchamel and sprinkle with grated parmesan.
Do this with all of the crusts.
Slice the prepared lasagna. Bake for 15-20 minutes at 390°F (200°C) in a preheated oven with a fan, or until it aquires an appetizing color.
Serve the asparagus and ham lasagna warm.
Enjoy!
Note: The best lasagna is made from only 6 rows of crusts.
