Asparagus lasagna
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Asparagus lasagna
  Vegetables    Asparagus    Lasagna    Pasta  
Last updated 6/12/2012 1:05:15 AM. Recipe ID 30137. Report a problem with this recipe.
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      Title: Asparagus lasagna
 Categories: Vegetables, Pasta
      Yield: 8 Servings
      4 lb Asparagus, trimmed
      3 tb Extra-virgin olive oil
      6    7 by 6 1/4 inch sheets
           No boil lasagna noodles
    1/8 lb Unsalted butter
    1/4 c  All-purpose flour
  1 1/2 c  Chicken broth
    1/2 c  Water
      7 oz Mild goat cheese
           Such as Montrachet
      1 ts Freshly grated lemon
           Zest, or to taste
  1 2/3 c  Freshly grated
           Parmesan cheese
      1 c  Heavy cream
  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 

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Recipe ID 30137 (Apr 03, 2005)

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