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1
First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
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2
Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
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3
Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
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4
Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
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5
Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
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6
While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
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7
Slice the salmon thinly at a 45 degree angle across the grain
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8
Preheat the oven to 200C/400u00b0F.
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9
To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
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10
More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
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11
Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
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12
1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
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13
Bake for 45 minutes until the top is nicely browned.
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14
Delicious!
