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Recipe Name: Asparagus Lasagne Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Pound(s) Asparagus, trimmed
1 1/2 Tablespoon(s) Extra-virgin olive oil
3 Instant lasagne sheets -, 7"
by 6 3/4" no-boil
available at specialty
foods shops and
Some supermarkets), Some supermarkets
4 Tablespoon(s) Unsalted butter
1/8 Tablespoon(s) All-Purpose Flour
3/4 Cup(s) Chicken broth
1/4 Cup(s) Water
4 Ounce(s) Mild goat cheese, such as
Montrachet
1 Teaspoon(s) Freshly-grated lemon zest
or to taste
1 Cup(s) Freshly-grated Parmesan
1/2 Cup(s) Heavy cream
Directions:
Cut the tips off each asparagus spear and reserve them. In a large
shallow baking pan toss the asparagus stalks with the oil, coating
them well, and roast them in a large shallow roasting pan in a
preheated 500 degree oven, shaking the pan 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 lasagne 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 a
buttered 8-inch-square baking dish, and spread with one-fourth of the
sauce. Top the sauce with one-fourth of the reserved roasted asparagus
and sprinkle the asparagus with 1/4 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 over the pasta, spoon the cream over the
pasta and the asparagus tips, spreading it with the back of the spoon,
and sprinkle the remaining Parmesan on top. Bake the lasagne in the
middle of a preheated 400 degree oven for 20 to 30 minutes, or until
it is golden and bubbling, and let it stand for 10 minutes before
serving. This recipe yields 4 servings. Recipe Source: COOKING LIVE
with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD
NETWORK - (Show # CL-8839 broadcast 03-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-29-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 476
Calories From Fat: 347
Total Fat: 39.3g
Cholesterol: 115.7mg
Sodium: 1500.5mg
Potassium: 697.9mg
Carbohydrates: 10.6g
Fiber: 4.4g
Sugar: <1g
Protein: 23.7g


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