Spring Menu:Lasagna of Blunzen, Apples, Wild Garlic

A more wonderful asparagus recipe:

Lasagna: Chop half of the onions and half of the garlic cloves, sauté in a little bit of olive oil, add minced meat and sauté, extinguish with red wine and tomato ragout, lightly bubble, season with salt, pepper, oregano and nutmeg (freshly grated), Add the diced pancakes to the cooled meat sauce, sauté the remaining onions in butter until translucent, dust with flour, extinguish with white wine and add the milk, bring to the boil while stirring, season with a little salt, lemon juice, pepper and nutmeg, Rinse wild garlic and chop coarsely, let sauce cool slightly, add wild garlic and crush, grate cheese finely, remove peel from apples and cut into cubes, add sugar, a little salt and water, let apples boil briefly, remove from stock, Grease ovenproof dish with a little butter, alternate layers of lasagne sheets, bearnaise sauce and blood sausage sauce, top with lasagne sheets and bearnaise sauce, sprinkle with cheese, bake in heated oven at 200 °C for 30-45 min. Bake in the oven at 200 °C for 30-45 minutes, cut the lasagna into pieces and arrange on plates with the asparagus ragout.

The asparagus ragout: remove the peel from the asparagus spears, cook in water with a little sugar, salt and a little butter until al dente, sauté the shallots in butter until translucent, dust with flour,

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