Asparagus Salmon Lasagna

Ingredients

• 1 kg white asparagus
• Salt
• 5 tomatoes
• 400 g salmon fillet (skinless)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 2 tbsp flour
• 3 tbsp Lemon juice
• 200 ml heavy cream (30% fat)
• black pepper (ground)
• nutmeg
• 2 tbsp freshly chopped parsley
• 12 lasagna sheets (no pre-cooking needed)
• 50 g freshly grated cheese (e.g., Parmesan or Pecorino)

Instructions

1. 1.

   Peel the asparagus, trim the woody ends, and blanch for about 10 minutes in a pot of boiling salted water. Drain, shock in cold water, and let dry; reserve the broth. Boil tomatoes briefly, cool, peel, quarter, seed, and finely dice. Rinse salmon, pat dry, and cut into ~1 cm wide strips.

2. 2.

   Rinse lemon under hot water, dry thoroughly, and squeeze juice. Peel onion and garlic, then finely dice. In a skillet, melt butter over medium heat. Sauté onion and garlic until translucent. Deglaze with lemon juice.

3. 3.

   Stir in cream and 100 ml of asparagus broth; simmer for 5 minutes while stirring. Add more broth as needed until the sauce reaches a creamy consistency. Season with salt, pepper, and nutmeg, then set aside.