Title: Baked lasagna with asparagus and pesto
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 lb Asparagus, medium-sized
      1    Recipe basic pasta, rolled
           -to thinnest setting, on
           -pasta machine
      2 c  Salsa balsamella
      1 c  Pesto sauce
      1 c  Grated pecorino sardo
    1/2 c  Bread crumbs

MMMMM------------------------PESTO SAUCE-----------------------------
      3 tb Pine nuts
      2 c  Fresh basil leaves, picolo
           -fino
      1    Clove garlic
      1 pn Sea salt
    1/4 c  Freshly grated parmigiano
      3 tb Freshly grated pecorino
      5 oz Ligurian extra virgin olive
           -oil
 
  In a large stone mortar, place pine nuts, basil, garlic and salt and
  grind with a pestle until paste. Add cheeses and drizzle in olive
  oil, beating with a wooden spoon. Store in jars, topped with extra
  virgin olive oil.
  
  To Prepare Baked Lasagna Dish:
  
  Preheat oven to 425 F. Bring 6 quarts water to boil and add 2
  tablespoons salt. Set up ice bath next to boiling water.
  
  Trim asparagus and boil one minute. Drain and refresh in ice bath.
  Remove, drain well, and cut into 4-inch to 5-inch pieces and set
  aside.
  
  Cut pasta into 5-inch squares and drop into same boiling water as
  asparagus. Cook one minute until tender. Remove and refresh in ice
  bath. Drain on towels and set aside.
  
  In a mixing bowl, stir balsamella, pesto, and grated cheese together
  until mixed well. Butter 4 gratin dishes and place one piece of
  5-inch pasta on the bottom of each one. On top of pasta, place the
  following: 3 pieces of asparagus, followed by 2 tablespoons pesto,
  followed by another piece of pasta. Continue with this layering until
  you have 4 pieces of pasta and 4 layers of asparagus and pesto
  mixture. Lay one more piece of pasta on top, followed by a spoonful
  of pesto mixture and sprinkle each of the 4 gratin dishes with bread
  crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or
  until bubbling and golden brown on top. Remove and serve immediately.
  
  Yield: 4 servings
  
  Recipe