Asparagus is the leading supplier among vegetables of folic acid, which is essential for women during their pregnancy. Folic acid can help expectant mothers, stave off infection and boost iron absorption and is necessary for blood cell formation and growth.

The recipe combines asparagus with salmon and pasta. Salmon is rich in Omega 3 fatty acids and contains high levels of protein essential for growth and repair of tissues; the transport of oxygen and nutrients in blood and cells; a healthy immune system; and regulation of fluid levels within the human body. Pasta is a great source of energy, something that expectant mums often find they are lacking!

Preparation and Cooking Time: 1 hour

You’ll need:
175g/6oz British asparagus
50g/2oz butter
50g/2oz plain flour
850ml/1½ pints milk
Zest of a lemon and juice of half a lemon
A good handful of chopped fresh chives, dill and parsley
50g/2oz Parmesan.
225g/8oz dried lasagne
700g/1½lb skinless salmon fillet, cut into large chunks
Black pepper

Method
1.Clean the asparagus and trim any white ends or peel with a vegetable peeler
2.Preheat the oven to Gas mark 5, 190c, 375f
3.Heat the butter in a large pan, then cook the flour for 1 minute; remove from the heat. Gradually whisk in the milk and cook, stirring, until thickened and smooth and season with black pepper
4.Remove from heat and stir in the dill, chives lemon juice and zest and half the Parmesan. Check the seasoning.
5.Spoon and spread a little of the sauce over the base of a 2litre ovenproof dish and arrange a layer of lasagne sheets, overlapping, on top. Scatter over a third of the salmon and asparagus, followed by some of the white sauce. Continue to layer up, finishing with pasta topped with sauce. Sprinkle over the remaining chives and Parmesan.
6.Bake for 40-45 minutes until cooked through and golden on top.