INGREDIENTS

INSTRUCTIONS

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: BobbieB1@aol.com

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