Carasau Bread Lasagna with Asparagus

To prepare the carasau bread lasagna with asparagus, start with the latter: after removing the woody stems, boil them 1 for a few minutes in water until they are slightly softened 2. Drain them and place them in ice water to stop the cooking 3.

Set the tips aside 4 and cut the rest into chunks 5. Transfer the pieces to the blender cup with a little water 6.

Pour in the oil 7, salt, and pepper 8. Blend finely with the immersion blender, adding water as needed 9.

Set the obtained cream aside for a moment 10 and move on to the soy béchamel: pour the milk into a saucepan with salt 11 and nutmeg 12. Let it heat up to a slight boil.

In the meantime, melt the butter in a saucepan 13, add the flour 14, and stir continuously with the whisk until the roux is golden 15.

At this point, you can pour the hot milk 16, stir with the whisk, and cook until it becomes a fluid cream 17. Turn off the heat and set aside a few spoonfuls; you can add the asparagus cream to the rest of the soy béchamel 18.

Mix well 19. All that's left is to coarsely chop the walnut kernels 20 and move on to assembling the lasagna. Grease the bottom of a 10-inch square baking dish 21.

Spread the asparagus béchamel 22, then the carasau bread; don't worry about breaking it, the important thing is to cover the bottom 23, and then add some more asparagus béchamel 34.

Also add a bit of soy béchamel 25, the asparagus tips 26, and the walnuts 27.

Continue with the Parmesan 28 and Brie slices 29. At this point, proceed in the same order, starting with a layer of carasau bread 30.

continue with the asparagus and soy béchamel, the asparagus tips 31, grated Parmigiano Reggiano, and Brie slices 32. Repeat for another two layers 33

Pour a drizzle of oil on the surface 34 and bake in a static oven at 392°F for about 15 minutes, plus a few minutes of grilling to brown the surface 35. Your carasau bread lasagna with asparagus 36 is ready.