Asparagus and broccoli au gratin with zucchini béchamel sauce

For the béchamel sauce Cut 1 onion and 1 garlic and sauté in a casserole, chop the zucchini (I put half) and add. When everything is poached, add 1 glass of milk and 3 slices of cheese. Salt, pepper and nutmeg to taste and blend with a blender. To make the béchamel sauce white, peel the zucchini, otherwise it will have a greenish tone, but it will be just as good.

Asparagus Sauté in a frying pan with a dash of olive oil, salt and garlic powder. Broccoli Cook it al dente and sauté it in a pan with oil, salt and garlic powder.

In a baking dish, put the asparagus and broccoli (add the diced turkey, - bacon - ham or nothing, according to taste). Pour the béchamel sauce on top and if you like a little grated cheese. Put in the oven, preheated to 200°, until golden brown on top.