Peel the asparagus and cut them in thin slices (approximately 3mm). Do the same with the spring onion cutting it and steaming all together for approximately 5 minutes. Add salt and pepper if neccessary. Deglaze the asparagus with cream and white wine. While it is steaming prepare the béchamel sauce – melt some butter in the pan, add the flour and later milk. Boil it up and add some pepper, salt and nutmeg. Heat the oven to 240 degrees. Afterwards butter the baking tin and spread a layer of lasagne strips. Then spread the asparagus and then a layer of béchamel sauce. If you like you can also add some grated parmesan cheese. After that spread another layer of lasagne strips and go on like this. Make sure you have enough pasta to finish the final layer and enough Parmesan cheese to dust the top. Tip: add some butter pieces as well!
Put the lasagne for approximately 25 minutes into the oven.
Enjoy!

Für meine deutschen Leser – ich nehme mal an ihr sprecht alle Englisch. Für die Übersetzung würde ich nochmal so lange brauchen, wie ich für die Zubereitung der Lasagne gebraucht hab :) Ich wünsche euch viel Spaß beim Nachkochen!