Fontina DOP Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 more minute set aside.
Preheat oven to 375°f. Trim about 1 inch from bottoms of asparagus spears discard. Cook asparagus 6 minutes or until tender.
Cool slightly cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor puree until creamy. Stir asparagus puree into white sauce.
Spread 1 cup asparagus sauce in 9x13-inch baking dish top with 4 lasagne sheets and another cup of asparagus sauce.
Top with 1/2 of the asparagus spears, 1/3 of both cheeses, 1 cup mushroom and garlic sauce. Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and, 1/3 of both cheeses.
Top with 4 lasagne sheets, remaining mushroom and garlic sauce, remaining asparagus sauce, and remaining cheeses. Cover with foil bake 45 minutes.
Remove from oven let stand 15 minutes before cutting.