Ask and you shall be given

So, I instagram my foodporn, as one does. And apparently this one hit a summer nerve.

Because suddenly everyone seems to crave the recipe. I love to share the good stuff, so here goes:

Wash 1kg (about 2 bunches) asparagus and cut the ends off.

Add 3 tbsp of lemon juice to about 1.5 cups of your fave hollandaise or bechamel recipe, or use this one:

Preheat oven to 180°C/356F.

Butter a rectangular pyrex dish. Start with a thin layer of sauce (about 1/3 of your hollandaise/bechamel), add a layer of fresh lasagna sheets (if you use dry, pre-cook them), a layer (4-6 slices, depending on size) of prosciutto cotto (deli-sliced), and half of your asparagus spears lengthwise. 

Repeat layers. Top with the last third of sauce and 100 g of grated cheddar.

Bake for 30 minutes.

Tadaaa! *jazz hands*

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