Asparagus and ricotta lasagne

Method

1. Heat the olive oil in a frying pan. Finely slice the garlic cloves, then gently fry for 30 seconds. Add a splash of dry white wine and bubble for a minute, then stir in the ricotta and whipping cream. Season.
2. Meanwhile bring a pan of water to the boil. Trim the asparagus spears, then blanch for 2-3 minutes. Drain, refresh in cold water, then chop into 3cm pieces and add to the frying pan. Shred the mint leaves, then add with the lemon zest and juice. Stir in the parmesan.
3. Bring another pan of salted water to the boil, then cook the lasagne sheets, in batches if necessary, for 2 minutes. Drain well, then put a lasagne sheet on each of 4 plates. Divide half the mixture among them, then top each with another lasagne sheet and the rest of the asparagus mixture. Serve with another drizzle of extra-virgin olive oil and a scattering of extra lemon zest and grated parmesan.