• Wash asparagus in cold water.
• Cut off tough woody part ends and peel the bottom of the stem with a special asparagus peeler or vegetable peeler.

  Cut off nice green tips and set aside 8-10 for the top of the casserole.
  Cut remaining asparagus in 1 inch cubes. Arrange in a bowl and sprinkle with extra virgin olive oil and lemon juice.
• Wash and peel potatoes. Slice them crosswise into thin ⅛ inch rounds.
• If using fresh salmon, cut it in cubes.
• Preheat oven to 350F.

Arrange asparagus casserole

• Spread 2 tablespoon bechamel sauce over the bottom of the baking dish.
• Layer ⅓ of the potato slices overlapping each other. Spread 2-3 tablespoon of bechamel sauce.
• Layer ½ salmon cubes or thin slices (if using smoked salmon) and top them with ½ of asparagus cubes.
• Sprinkle with a pinch of salt and ground pepper and top with 2-3 tablespoon of bechamel.
• Repeat the process from step 2 twice: layer of potatoes, bechamel, salmon, asparagus cubes, salt pepper, bechamel.
• The last layer top with remaining potato slices, generously covered with bechamel sauce and garnished with asparagus tips you reserved in the beginning.
• Bake in a preheat to 350F oven for 30-40 minutes.