Lightly fry the garlic clove with the chopped carrot and then add the chopped asparagus and courgettes and peas. Season with minced aromatic herbs. Brown fast the vegetables to keep them crunchy and add julienne cut lettuce. Save a spoon of vegetables and blend the rest with wet bread. Add 200gr of Trevalli UHT béchamel and mix, taste and put the desired amount of salt and black pepper.
Mix the grated cheese with oil, parsley and the vegetable previously saved. Add salt and black pepper to 300 gr of Trevalli UHT béchamel.
Level the béchamel in a casserole dish and place the
Dust with breadcrumbs seasoned with aromatic herbs and bake at 190° for 15-20 minutes.
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