Instructions

1. Wash the asparagus and cut into 1 inch size pieces. Keep the tender, upper part in a bowl, and place the thick, tough stems in a pot. Fill the pot with water to cover the asparagus stems by one inch of water. Add a half tablespoon of kosher salt and bring to a simmer. Cover and let cook for about a half hour. Drain, reserving the asparagus broth, and throwing the stems away, first squeezing out as much broth as possible in a colander.
2. Clean the mushrooms off with a brush and trim off the stems. Cut into 1/2 inch pieces. Pour 1 tablespoon into a large frying pan and heat to medium high. Add the mushrooms, spreading them out in one layer. Let cook at medium high heat without stirring. When the mushrooms start to brown, shake the pan around a bit, but do not stir. For some reason, stirring makes the mushrooms bruise and so turn mushy. You want them to get super brown, almost crispy and start to stick to the pan. At the end, once they are evenly browned, season with salt and pepper, give a stir, and place them in a bowl.
3. Add 1 tablespoon of olive oil to this pan, and then add the chopped onion and 1/2 tsp of salt. Let cook until the onion is softened, but don’t let it brown. Stir it with a wooden spoon to scrape up the bits of browned mushroom. Add the asparagus tips and the rest of the tender parts. Stir and cook until the asparagus are tender, adding a bit of water as needed. At the end you want all of the liquid to evaporate. Place in a bowl.
4. To make the besciamella heat up the milk and asparagus broth without letting it boil.
5. In a small pan melt the butter. Add the flour with a sifter, stirring so that no lumps form. Keep stirring for another five minutes to make sure the flour loses it’s raw taste. Start to add the hot milk mixture, stirring all the while, to avoid lumps. Once all the liquid is incorporated, keep cooking over low heat until it is thickened, about 15 minutes.
6. Bring a large pot of salted water to boil.
7. To assemble:
8. Preheat oven to 380F / 190C
9. Use a pan measuring about 12 by 10 inches
10. Ladle some beciamella into the bottom of the pan, to cover.
11. Take a sheet of lasagna and place it in the pot of boiling water. Let it cook for about 45 seconds, if you are using fresh pasta. Carefully remove it with tongs and dry on a clean tea towel. Place the pasta on top of the besciamella.
12. Ladle more beciamella on top, then place a third of the asparagus, a third of the mushrooms and a quarter cup of grated parmigiano. Season with salt and pepper.
13. Repeat this step two more times and then finish with a layer of pasta, beciamella and grated cheese.
14. Place in preheated oven and let cook until browned and bubbling, about 35 minutes.
15. Let rest for about 10 minutes before serving.