Lasagna with Asparagus and Prosciutto

Serve 6

Knead the fresh pasta and roll out  long strips. Blanch them in boiling salted water, drain them, cool them in iced cold water and dry on a towel. Create the béchamel by boiling the milk and whisk in the white roux, season with salt and pepper. Then add in the asparagus sauce. Butter a baking pan, position a square shape of  pasta dough of around 12 cm  and cover it with the asparagus béchamel sauce, some julienned prosciutto then top it with one more square of pasta, repeat to make 4 layers, comple with a sprinkle of parmigiano reggiano. Do the same procedure with the remaining ingredients. Bake at 180˚C for about 20 minutes. Remove from the oven and serve.