Preheat the oven to 180°C.

Snap the woody ends off the asparagus.

Finely chop the bottom 3cm of each stalk (reserving the rest).

Peel and finely chop the onions.

Put the chopped veg into a large non-stick pan on a medium heat with 2 tablespoons of olive oil.

Cook for 15 minutes, or until softened, stirring regularly.

Stir in the flour, then gradually stir in the milk.

Simmer and stir for 5 minutes, blend until smooth (in batches, if needed), then return to the pan.

Scrub and finely slice the potatoes, stir into the sauce and simmer on a low heat for another 5 minutes, stirring regularly.

Finely grate in the Parmesan and season to perfection.

Halve the remaining asparagus lengthways, leaving any thin stalks whole.

Get a nice baking dish (roughly 25cm x 30cm) and spoon in enough sauce and potatoes to cover the base.

Sprinkle over a few pieces of asparagus and a few bombs of Gorgonzola, then repeat until you’ve used up all the ingredients, finishing with asparagus and a little sauce.

Bake for 1 hour, or until golden, bubbling and the potatoes are tender.

Let it sit for 10 minutes, then dollop with pesto to serve.