Peel the asparagus and thinly slice off the lower end of the cut. Set aside the peeled asparagus and keep it damp if necessary. If the asparagus are a bit thicker (about 3-4 centimeters), you can also cut them in half lengthwise with a knife. Boil the peels and cut ends in a pot for about 15 minutes with about 3/4 liters of water, the sugar, some salt and the vinegar, then set aside. This broth gives the meat ragout a very intense asparagus flavor.

Chop the onion, celery, garlic, carrots and parsley and set aside. Brown the minced meat in a saucepan until hot and turn. Then add the chopped vegetables to the pot and sauté briefly until the onion and garlic are lightly browned. Now pour the broth from the Pour the asparagus peelings through a sieve into the pot and continue to simmer gently. Add a glass of Sauvignon Blanc and the juice of half a lemon. Season to taste with parsley, salt and pepper.

For the béchamel sauce, warm the butter slightly in a saucepan, but do not brown. Then add 3 tablespoons of flour and stir to combine. When the flour is
then add the milk to the pot and let it warm up on a very low flame until the milk becomes creamy with the roux. Season with salt, some pepper and freshly grated nutmeg to taste.

In a large enough baking dish, spread a small amount of the meat ragout on the bottom so that the lasagna sheets don't stick when the lasagna is in the oven. Then place the bottom layer of plates and diagonally (depending on the length of the asparagus) place the halved or whole asparagus on top, about 3-4 centimeters apart. on top. Top with meat ragout between the asparagus, then pour a layer of béchamel sauce over it with a ladle. Continue with lasagna plates, then layer again asparagus, meat ragout and béchamel sauce until all ingredients are used up. Note: At the end, pour a thin layer of béchamel sauce over the top of the lasagne.
lasagna plates. To do this, you can dilute the remaining béchamel sauce with milk again, if it is too little.

Now put the lasagna for about 30 minutes in the preheated oven at 180 degrees convection and as soon as the top sauce is slightly golden brown, grate the Parmesan on the Lasagna grate and put another 5 minutes in the oven until the top of the lasagna is light golden brown.