Heat the milk in a medium size pot, but do not let it boil. While the milk is heating, melt the butter in a sauce pan. Then, add the flour to the butter and whisk until smooth but not browned. Remove the pan with the butter from the heat and slowly add the milk, stirring continuously. Slowly incorporate all of the milk preventing any lumps from forming. Add the salt and cook over a medium heat, stirring continuously, until the sauce it thickened.

Remove the tough, white ends of the asparagus, then wash the remaining stalks. Cut them into pieces saving the tips, about 10 cm (4 in) long depending on the length of your aspargus. Heat the olive oil in a large pan over medium heat and sauté the asparagus until slightly softened. Add a pinch of salt and set the asparagus aside in a bowl. In the same pan, cook the green peas with olive oil and some salt. Once cooked, add them to the asparagus and mix. Next, add the spring onions into the same pan and cook until softened adding them to the asparagus and peas when finished. The tips of the asparagus will be used in raw form to cover the top of the lasagna.

Preheat the oven to 375° F. In a 13” x 10” baking pan, spread a thin layer of the Béchamel sauce on the bottom of the pan. Put down a layer of the fresh lasagna noodles and cover with more Béchamel and half of the veggies. Sprinkle with three handfuls of parmigiano cheese and small pieces of mozzarella cheese. Repeat the layering of lasagna noodles, Bechamèl, the rest of the veggies, some mozzarella cheese and some parmigiano cheese. Then top with the last layer of fresh lasagna noodles, coating them with the remaining Bechamèl and parmigiano cheese. For decoration, add the tops of the asparagus in lines, or as preferred, with some green peas and small pieces of mozzarella cheese. Finally, sprinkle the lasagna with butter flakes and parmesan. Bake in the oven for about 40 minutes until the top turns golden brown. Let stand for 5 minutes before serving.