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Cook the fresh lasagne sheets as per the pack instructions. Cook the asparagus gently with the tips out of the water for 3-4 minutes or until tender to the point of a knife. Heat the wine and reduce the liquid to 1 tablespoon then slowly add the butter over a low heat. Add the vinegar and season to taste. Carefully fold in the chopped sage. Arrange the lasagne sheet on a plate and spread with the sage butter, place some of the cooked asparagus and strips of parma ham on top. Layer up with further sheets of lasagne and filling. Top with parmesan shavings. Notes Fried cubes of pancetta can also be used in this recipe. NOTES : The sheets of fresh lasagne are so versatile to use, fresh vegetables can be placed in the middle with a sauce and the layers can be built up.
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