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Name: Asparagus Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1/8 lb Unsalted butter; Zest, or to taste; Parmesan cheese; No boil lasagna noodles; 1 ts Freshly grated lemon; 4 lb Asparagus, trimmed; 1 c Heavy cream; 1/4 c All-purpose flour; 1 2/3 c Freshly grated; 1/2 c Water; 7 oz Mild goat cheese; Such as Montrachet; 1 1/2 c Chicken broth; 6 7 by 6 1/4 inch sheets; 3 tb Extra-Virgin Olive Oil

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INGREDIENTS

1/8 lb Unsalted butter
Zest, or to taste
Parmesan cheese
No boil lasagna noodles
1 ts Freshly grated lemon
4 lb Asparagus, trimmed
1 c Heavy cream
1/4 c All-purpose flour
1 2/3 c Freshly grated
1/2 c Water
7 oz Mild goat cheese
Such as Montrachet
1 1/2 c Chicken broth
6 7 by 6 1/4 inch sheets
3 tb Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

Cut the tips off each asparagus spear and reserve them. In each of 2 large shallow baking pans toss half the asparagus stalks with half the oil, coating them well, and roast them in a preheated 500 F oven, shaking the pans every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2 inch lengths and reserve it. In a large bowl of cold water let the sheets of lasagna soak for 15 minutes, or until they are softened. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth. Drain the pasta well, arrange 1 sheet of it in each of 2 buttered 8 inch baking dishes, and spread each sheet with one fourth of the sauce. Top the sauce in each dish with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/3 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively on the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining 1/3 cup Parmesan on top. Bake the lasagna in the middle of a pre- heated 400 F oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving. Serves 8. From: waltgray@mnsinc.Com (Walt Gray) Date: 96-05-06 01:44:44 Edt Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 20:47:05 -0500 From: BobbieB1@aol.com

NOTES

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Asparagus Lasagna

1/8 lb Unsalted butter
 Zest, or to taste
 Parmesan cheese
 No boil lasagna noodles
1 ts Freshly grated lemon
4 lb Asparagus, trimmed
1 c Heavy cream
1/4 c All-purpose flour
1 2/3 c Freshly grated
1/2 c Water
7 oz Mild goat cheese
 Such as Montrachet
1 1/2 c Chicken broth
6 7 by 6 1/4 inch sheets
3 tb Extra-Virgin Olive Oil

Cut the tips off each asparagus spear and reserve them.  In each of 2 large  shallow baking pans toss half the asparagus stalks with half the oil,  coating them well, and roast them in a preheated 500 F oven, shaking the  pans every few minutes, for 5 to 10 minutes, or until they are  crisp-tender.  Sprinkle the asparagus with salt to taste and let it cool.  Cut the roasted asparagus into 1/2 inch lengths and reserve it.    In a large bowl of cold water let the sheets of lasagna soak for 15  minutes, or until they are softened.  In a saucepan melt the butter, add  the flour, and cook the roux over moderately low heat, stirring, for 3  minutes.  Add the broth and the water in a stream, whisking, simmer the  mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to  taste, whisking until the sauce is smooth.    Drain the pasta well, arrange 1 sheet of it in each of 2 buttered 8 inch  baking dishes, and spread each sheet with one fourth of the sauce. Top the  sauce in each dish with one fourth of the reserved roasted asparagus and  sprinkle the asparagus with 1/3 cup of the Parmesan. Continue to layer the  pasta, the sauce, the asparagus, and the Parmesan in the same manner,  ending with a sheet of pasta. In a bowl beat the cream with a pinch of salt  until it holds soft peaks. Arrange the reserved asparagus tips decoratively  on the pasta, spoon the cream over the pasta and the asparagus tips,  spreading it with the back of the spoon, and sprinkle the remaining 1/3 cup  Parmesan on top. Bake the lasagna in the middle of a pre- heated 400 F oven  for 20 to 30 minutes, or until it is golden and bubbling, and let it stand  for 10 minutes before serving.  Serves 8. From: waltgray@mnsinc.Com (Walt  Gray) Date: 96-05-06 01:44:44 Edt  Posted to MM-Recipes Digest V3 #323    Date: Sun, 24 Nov 1996 20:47:05 -0500    From: BobbieB1@aol.com

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Nutrition

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Serving Size: 1 Serving (390g)
Recipe Makes: 8 Servings

Calories: 507
Calories from Fat: 359 (71%)

Amt Per Serving		% DV

	Total Fat 39.9g	53 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 7.7g
Cholesterol 85.7mg		26 %
Sodium 369mg		13 %
Potassium 144.9mg		4 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 26.9g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 507

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