This recipe feeds 4 and tastes delicious!
1 onion or a few spring onions
3 cloves garlic
Handful of mint
250g pack fresh lasagne
200-300g fresh Erlas asparagus
200g broad beans (from Erlas in June)
1 tbsp. oil
150ml vegetable stock
100g fresh parmesan cheese
Half tbsp. flour
Chop onion and garlic. Snap off ends of asparagus and discard. Chop stalks into bite sized pieces, chop off flower heads and keep for later.
Using a large pan or wok, fry asparagus stalks, onion and garlic in margarine and oil for 10 mins until asparagus is tender. Cook peas and beans in separate pan until tender. Put lasagne sheets in a large heatproof bowl of boiled water to soften. Add flour to asparagus pan and cook for 5 mins.
Gradually add stock and milk to asparagus pan, stirring to make a cream sauce. Chop spinach and add to pan, with peas and beans and cook for a few minutes until spinach has wilted.
Chop mint finely and grate lemon and add to asparagus pan with two thirds of cheese.
Layer a third of sauce, then 2 sheets of lasagne into ovenproof dish and continue until layers are complete. Top with asparagus flowers and rest of cheese. Grill until golden brown.