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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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This is a recipe that defines Spring. It could be served with pride in the most elegant, gourmet restaurant. Splurge and get the REAL parmigiano regiano for ultimate yumminess! Ingredients:
2 pounds asparagus, trimmed |
1 1/2 tablespoons olive oil |
3 lasagna noodles, no boil variety, or equivalent |
1/4 stick unsalted butter |
2 tablespoons flour |
3/4 cup chicken broth |
1/4 cup water |
4 ounces feta cheese, crumbled |
1 lemon, zest only |
3/4 cup parmesan cheese, freshly grated |
3/4 cup whipping cream |
Directions:
1. Cut tips from asparagus spears and reserve. Cut remaining stalks diagonally into 1/2 pieces and cook until tender-crisp.
2. In large bowl of cold water, let sheets of lasagna soak for 15 minues or until softened.
3. In the meantime, melt butter in a saucepan, add flour and cook stirring over low heat for 3 minutes. Add broth and water using whisk. Simmer 5 minutes and whisk in feta, zest and salt to taste, continuing until sauce is smooth.
4. Drain pasta well, arrange a layer of noodles in bottom of buttered 9 square pan and spread with 1/4 of the sauce. Top the sauce with 1/4th the reserved asparagus stalks and sprinkle with 1/3 cup parmesan. Continue layering ending with lasagna noodles.
5. In bowl, beat whipping cream with a pinch of salt until it holds soft peaks. Arrange the asparagus tips on top of casserole and spoon the savory whipped cream over pasta and asparagus tips. Sprinkle the remaining parmesan on top.
6. Bake at 400 for 20-30 minutes or until golden and bubbling. Let stand 10 minutes before serving so that it cuts nicely into squares.
7. To double, use 2 pans.
8. To make this gluten-free: Use gluten-free lasagna noodles and substitute cornstarch for the flour and you're good to go.
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