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Asparagus Lasagna




Source of Recipe


Q&ER


List of Ingredients




4 pounds fresh asparagus -- trimmed
3 tablespoons extra-virgin olive oil
Salt -- to taste
1/4 cup butter
1/4 cup flour
2 cups chicken broth
7 ounces mild goat cheese, such as Montrachet
1 teaspoon freshly grated lemon zest
12 lasagna noodles -- cooked
1 2/3 cups freshly grated Parmesan cheese
1 cup heavy cream




Recipe



Cut tips off asparagus spears; set aside.
In large shallow baking pan, toss half the asparagus stalks with half the oil, coating them well, and roast them in preheated 500º oven 4 minutes, shaking pan every 2 minutes.
Sprinkle asparagus with salt to taste; set aside and repeat procedure with other half of asparagus.
Cut roasted asparagus in 1/2-inch lengths; set aside.
In saucepan, melt butter and stir in flour to make roux.
Add broth in a stream, whisking, and simmering the mixture for 5 minutes.
Whisk in goat cheese, zest and salt to taste.
Pat pasta dry with paper towels.
Arrange layer of lasagna (2 noodles) in each of 2 greased 8-inch square baking pans and spread each layer with 1/4 of sauce (cut lasagna strips to fit).
Top sauce in each dish with 1/4 of roasted asparagus and sprinkle with 1/3 cup of parmesan.
Repeat the layers, ending with a sheet of pasta.
Beat cream with a pinch of salt to soft peaks.
Arrange reserved asparagus tips decoratively on the pasta; spread
cream over tips and sprinkle on top the remaining 1/3 cup parmesan. Bake both dishes in preheated 400º oven 20 to 30 minutes, or until golden and bubbling.
Let stand for 10 minutes before serving.

SERVES 8