1 Wash the asparagus and peel the lower third. Blanch the asparagus by placing it in boiling, salted water for ca. 5 minutes and then into cold water. Drain the asparagus.
2 Peel and finely chop the shallots. Fry in a little butter until soft. Add the flour and stir well before slowly pouring in the white wine. Simmer for a couple of minutes and reduce a little.
3 Stir in the chicken stock and the cream. Allow to thicken before adding the creme fraiche. Season with salt, freshly milled pepper and nutmeg.
4 Pour some of the sauce into an ovenproof lasagne dish (ca. 20 x 20 cm). Place a layer of lasagne sheets on top, followed by some asparagus and a little of the sauce. Cover with freshly grated parmesan and repeat the process. Cover with the remaining lasagne sheets.
5 Cut the mozzarella into slices and place on top of the lasagne sheets. Bake in a preheated oven at 200°C | 400F | gas 6 for 20-25 minutes until golden brown.