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Recipe Name: Asparagus Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

4 Pound(s) Asparagus, trimmed
3 Tablespoon(s) Extra-virgin olive oil
6 7 by 6 1/4 inch sheets
No boil lasagna noodles
1/8 Pound(s) Unsalted butter
1/4 Cup(s) All-Purpose Flour
1 1/2 Cup(s) Chicken broth
1/2 Cup(s) Water
7 Ounce(s) Mild goat cheese
such as Montrachet
1 Teaspoon(s) Freshly grated lemon
Zest, or to taste
1 2/3 Cup(s) freshly grated
Parmesan cheese
1 Cup(s) 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 Posted to MM-Recipes Digest V3 #323
Date: Sun, 24 Nov 1996 20:47:05 -0500 From:

Nutrition (calculated from recipe ingredients)
Calories: 396
Calories From Fat: 274
Total Fat: 31g
Cholesterol: 94.3mg
Sodium: 1248.1mg
Potassium: 576.3mg
Carbohydrates: 11.4g
Fiber: 2.6g
Sugar: <1g
Protein: 19.8g

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