1. Wash the parsley leaves; peel the shallot; chop the parsley and shallot separately. 
2. Wash the asparagus, removing the tough ends; slice the asparagus into 5 mm (1/4") rounds; 
3. Bring 4 liters (1 gallon) water to a boil; add some salt and 1 tbsp. olive oil. Cook the lasagne, stirring occasionally so that they don't stick together. 
4. Drain the lasagne and lay them between two clean damp kitchen towels to keep them from drying out. 
5. Sauté the shallot, asparagus and parsley in a spoonful of oil; season with salt and pepper; cook for about 5 minutes.  
6. Melt 50 g (3 tbsp.) butter in a saucepan. Add the flour and mix well. Gradually add the milk, stirring constantly to avoid lumps. Cover and simmer for 15 minutes over very low heat, stirring often; season with salt and nutmeg. Set aside. 
7. Butter a rectangular 20 x 30 cm (8 x 12") baking pan. Alternate layers of lasagne, asparagus, bechamel and Parmesan. Repeat the layering three times, being sure to cover the lasagne completely so that the noodles don't dry out during cooking. Dot the top with butter. 
8. Bake in a preheated 200° C (400° F) oven for about 30 minutes or until the top is lightly browned. 

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A recipe from Lucia Pantaleoni, TV host of "La Cuisine de Lucia," dedicated entirely to Italian cooking.