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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Lovely for a luncheon, different way to use Asparagus when it is abundant in the late spring/early summer. Can be served as an appetizer or a side with grilled meat or fish Ingredients:
3 lbs asparagus, trimmed |
2 garlic cloves, finely minced |
3 tablespoons olive oil |
salt |
12 no-boil lasagna noodles |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1 1/4 cups chicken stock |
1/4 cup water |
6 ounces goat cheese, cut into small pieces |
1 teaspoon lemon zest |
1/4 teaspoon white pepper |
1 1/4 cups parmesan cheese |
1/4 teaspoon nutmeg |
3/4 cup whipping cream |
Directions:
1. Cut tips off asparagus and set aside.
2. Preheat oven to 500°F.
3. Arrange asparagus stalks on two baking sheets.
4. Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
5. Bake at 500°F 5-10 minutes or until tender crisp.
6. Cut roasted asparagus into 1-inch pieces and set aside.
7. Reduce oven to 400°F.
8. Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
9. Gradually add chicken stock and Water whisking continually for 5 minutes.
10. Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
11. Whisk until smooth.
12. In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
13. Spread noodles with cheese sauce.
14. Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
15. Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
16. In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
17. Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
18. Sprinkle with remaining 1/4 cup of parmesan.
19. Bake at 400° 25 - 30 minutes or until golden.
20. Let stand 10 minutes before serving.
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