Ingredients:

- 200 gm of salmon
- 12 slices of fresh pasta for the lasagne
- 50 gm of butter
- 15 asparagus spears
- 10 dl. of white wine
- half an onion
- 50 dl. of oil
- salt and pepper
- roncal cheese

Instructions:

Cook the pasta slices in boiling water with oil and salt.  Place the butter, a little oil and the onion finely chopped in the base of a casserole dish.  Add to this the asparagus that has been cooked, peeled and chopped into fingers.  Once reheated, add the cream.  Season, reduce and cool.  Build onto this the lasagne in the usual way, cover with the Roncal cheese and brown in the oven at 160ºC for ten or fifteen minutes.