Wash and peel the asparagus (the white whole, the green only in the lower third) and cut away the ends. Pick up the asparagus peels and add them to the cooking water. Cut the asparagus stalks into approx. 1 cm thick slices, set the asparagus tips aside. Boil the asparagus slices with the skins in salted water to which a little butter and sugar have been added. First add the white asparagus, after about 3 minutes add the green and after another 2 minutes add the asparagus tips. Drain after a total of approx. 8 minutes, collect 250 ml asparagus stock, remove the asparagus skins and set the asparagus pieces aside.
Cut the ham into small strips and also set aside.
For the bechamel sauce, melt 2 tablespoons of butter in a saucepan and add the flour, sweat. Pull off the plate and deglaze with the asparagus stock, stirring vigorously with the whisk. Put the saucepan back on the plate and add the milk. Cook for a few minutes, stirring, until the bechamel sauce has reached the right consistency (slightly creamy, but not too thick!). Season to taste with salt, pepper and freshly grated nutmeg and fold in approx. 40 g of freshly grated Parmesan and the crème fraîche.
Preheat the oven to 200 °.
Spread some bechamel sauce on the bottom in a suitable pan, put in the first layer of pasta sheets, and put the bechamel sauce on top again. Now spread the asparagus pieces and strips of ham on top and cover with the next layer of lasagne sheets. Repeat this process twice (the top layer are pasta sheets), pour the remaining bechamel sauce on top and sprinkle with the remaining parmesan. Now sprinkle about 3-4 tablespoons of grated mozzarella on top and place on the bottom rack in the oven. Cover the lasagna with aluminum foil and bake for 30 minutes, then remove the aluminum foil and bake for another 20-25 minutes until the surface is golden brown.
Green salad or tomato salad goes very well with this.
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