2 pounds asparagus, trimmed
11/2 tablespoons extra-virgin olive oil
Three 7-inch by 6 1/4-inch sheets of instant
(no-boil) lasagne (available at specialty
foods shops and some supermarkets)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup vegetable broth
1/4 cup water
4 ounces mild goat cheese, such as Montrachet
1 teaspoon fresh grated lemon zest, or to
taste
1 cup freshly grated Parmesan
1/2 cup heavy cream
Preparation
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 F. 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 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 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 lasagna in the middle of
a preheated 400 degree F. oven for 20 to
30 minutes, or until it is golden and bubbling,
and let it stand for 10 minutes before serving.
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