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| Asparagus Lasagna |
| Serves 8 |
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| Ingredients for Asparagus Lasagna |
4 lbs Asparagus, trimmed
3 tbsp Extra-Virgin Olive Oil
6 7 x 6 1/4 - inch Sheets of Instant Lasagna
1/2 stick Unsalted Butter
1/4 cup All-Purpose Flour
1 1/2 cups Chicken Broth
1/2 cup Water
7 oz Mild Goat Cheese
1 tsp Freshly Grated Lemon Zest (or to taste)
1 2/3 cup Freshly Grated Parmesan
1 cup Heavy Cream
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| Method for Asparagus Lasagna |
• Cut the tips off each asparagus spear and
reserve them.
• In each of two large shallow baking pans, toss
half the asparagus stalks with half of the oil,
coating them well, and roast them in a preheated
500 degree 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 cool.
• Cut the roasted asparagus into 1/2 inch lengths
and reserve.
• In a large bowl of cold water let the sheets of
lasagna soak for 15 minutes, or until 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 sauce is smooth.
• Drain the pasta well, arrange 1 sheet of it in
each of 2 buttered 8-inch square baking dishes,
and spread each sheet with 1/4 of the sauce.
• Top the sauce in each dish with 1/4 of the
reserved roasted asparagus and sprinkle the
asparagus with 1/3 cup of parmesan.
• Continue to layer pasta, sauce, asparagus, and
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 asparagus,
spreading with the back of the spoon, and sprinkle
the remaining 1/3 cup of parmesan on the top.
• Bake the lasagna in the middle of a 400 degree
preheated oven for 20 to 30 minutes, or until
golden and bubbling.
• Let stand for 10 minutes before serving.
• Great as side dish for grilled chicken, lamb or beef.
I like to use about 1/4 of a tsp of lemon zest.
• Enjoy!
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