Lasagne with speck, asparagus, bechamel sauce and Grana Padano
300 g fresh egg lasagne 250 g Grana Padano 700 g asparagus 100 g sliced speck 1 l milk 100 g butter 100 g 00 flour Nutmeg Extra virgin olive oil Salt & pepper
Blanch the asparagus for 5-6 minutes in salted water, drain and leave to cool. Dice the asparagus and cut the speck into slivers.
In a large saucepan, melt a knob of butter, add the speck and brown for a few minutes. Add the asparagus, stir and leave to flavour for a few minutes over gentle heat, add salt and pepper to taste.
In the meantime, make the bechamel sauce by melting the butter in a small saucepan over low heat, add the flour and mix well with a whisk until you obtain a smooth and lump-free mixture. Add the milk at room temperature stirring well, then add a pinch of salt and a pinch of nutmeg. Cook over a low heat for 5-6 minutes, until the sauce becomes creamy.
Spread a tablespoon of bechamel sauce on the bottom of an oven dish and begin constructing the lasagne starting with a layer of pasta followed by a layer of bechamel, then a layer of asparagus and speck, and lastly a sprinkle of grated Grana Padano. Repeat the process until you have 4 layers of pasta in the oven dish.
Cook the lasagne in a preheated oven at 180 °C for 15-20 minutes. Serve warm.