Now you are all set to start assembling your “cake”. Put a little béchamel and asparagus sauce to the bottom of a round oven proof dish. Put a crespella, cover it with béchamel and asparagus sauce, some asparagus tips, chopped Stracchino and finely grated Parmigiano Reggiano. Add another layer of crespella and repeat the layers until you run out of crespelle. Finish off with some béchamel and asparagus sauce and Parmigiano Reggiano.