Asparagus Gratin with Salmon and Tomatoes

Ingredients

• 1 kg white asparagus
• Salt
• 1 tsp Honey
• 4 ripe tomatoes
• 500 g salmon fillet
• 2 shallots
• 45 g butter (3 tbsp)
• 30 g spelt whole‑grain flour (2 tbsp)
• 200 ml Milk (3.5% fat)
• 200 ml heavy cream
• Pepper
• nutmeg
• 3 tbsp Lemon juice
• 200 g whole‑grain lasagna sheets (no pre‑cooking needed)
• 40 g Parmesan

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Bring water with a pinch of salt and honey to a boil in a large pot and cook the asparagus for about 8 minutes. Remove and drain; set aside the asparagus stock.

2. 2.

   Heat tomatoes briefly, then cool, peel, quarter, deseed, and dice them. Rinse salmon under cold water, pat dry, and cut into ~1 cm wide slices. Peel shallots and finely dice them.

3. 3.

   Melt 2 tbsp butter in a pot and sauté the shallots over medium heat until translucent. Sprinkle with flour, stir to combine. Gradually whisk in milk and cream, bring to a boil, then stir until smooth. Add 400 ml of asparagus stock, season with salt, pepper, freshly grated nutmeg, and lemon juice; simmer for a few minutes on low heat.

4. 4.

   Grease an oven dish with the remaining butter. Line the bottom with lasagna sheets, then lay a layer of asparagus spears and tomatoes. Pour some sauce over them. Add another layer of lasagna sheets, spread salmon slices, and pour more sauce. Repeat the layering process, finishing with a top layer of asparagus and tomatoes. Pour the remaining sauce over everything and grate Parmesan on top.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for about 35–40 minutes until golden and bubbling.