Lasagna with salmon, prawns, and asparagus

To prepare the salmon, prawn, and asparagus lasagna, start with cleaning the asparagus. Rinse them under running water 1, then remove the fibrous part of the stalk with a vegetable peeler, cut off the tough end with a knife to even them out, and tie them with kitchen string 2. Boil them in an asparagus steamer, leaving the tips out of the water 3 (or cook them in a shallow and wide pot fully submerged without needing to tie them together) for about 10-15 minutes.

Once blanched, drain them and place them on a cutting board to cut into pieces 4. In a large pan, melt the butter 5 over very low heat and sauté the asparagus for a few moments 6: season with salt and pepper to taste.

Continue the preparation by making the stock starting with How to clean shrimp. Remove the heads, legs, and shells 7 to gently extract the meat 8; do not discard the scraps as they will be used to make the Shellfish Stock: in a large pot, add a drizzle of oil, the peeled garlic clove, and the prawn heads and shells 9.

Season with salt and pepper 10 to taste, stir, and sauté briefly. Then pour in the white wine 11 and let the alcohol evaporate completely. Next, add the water 12.

Add the fresh parsley 13, stir, and cook for about 20 minutes over medium heat, skimming the stock with a slotted spoon, making sure to rinse it every time to remove any residue. Once ready, pour it into a bowl, filtering the shells with a strainer 14, and set it aside as it will be used for the béchamel preparation. Now score the back of the prawns with a small knife 15 and remove the intestine, the black internal vein, gently pulling it out with a toothpick, trying not to break it. Then cut the prawns into pieces.

Take the salmon fillet, rub the surface with your hands to check for bones, and remove them with kitchen tweezers 16 if necessary. Then cut the salmon into cubes. At this point, in a wide pan, add a drizzle of oil and the peeled garlic clove 17, add the prawns 18, and sauté them.

In another pan, add a drizzle of oil and chopped parsley, sauté for a few moments, then add the cubed salmon 19. Cook for a few moments over medium heat. When the salmon has turned pink on the outside, season with thyme and add it to the pan with the prawns 20, stir, and turn off the heat. Finally, focus on the béchamel: in a saucepan, add the butter and let it melt 21.

Then add the sifted flour slowly 22 and mix with a whisk. When you've created a smooth roux without lumps, slowly add 600 ml of shellfish stock 23 and mix. Cook for about 20 minutes or until a thick and smooth cream forms. Now that you have all the ingredients ready, you can assemble your salmon, prawn, and asparagus lasagna: take a 20x30 baking dish and spread a little béchamel on the bottom 24, spreading it with the back of a teaspoon over the entire surface of the dish.

Then lay the thin sheets of egg pasta 25, add a layer of prawns and salmon 26, and one of asparagus 27.

Continue with a layer of béchamel and then again the pasta sheets, prawns, and salmon 28 and asparagus. Continue in the same order 29 until you finish the ingredients. Then bake the lasagna in a static oven at 392°F for 12 minutes. Take out the salmon, prawn, and asparagus lasagna and serve them hot 30!