In the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagneAs Yotam Ottolenghi once said here before, a lasagne doesn’t have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne. This particular one came about because I was so extremely excited about British asparagus arriving early this year that I bought far too much of it, so had to come up with a starring role for it at the dinner table. I hithered and thithered about baking the asparagus, in case it lost its freshness, but I needn’t have: it’s still fresh-tasting and, like any good lasagne, comforting to boot. Continue reading...