Name: Asparagus Lasagne
Ingredients: 2 lb Asparagus; trimmed; 1 1/2 tb Extra-virgin olive oil; 3 Instant lasagne sheets - (7" by 6 3/4"); (no-boil); (available at specialty foods shops and; Some supermarkets); 4 tb Unsalted butter; 1/8 tb All-purpose flour; 3/4 c Chicken broth; 1/4 c Water; 4 oz Mild goat cheese; such as Montrachet; 1 ts Freshly-grated lemon zest; or to taste; 1 c Freshly-grated Parmesan; 1/2 c Heavy cream

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cklive04	4	servings

INGREDIENTS

2	lb	Asparagus; trimmed
1 1/2	tb	Extra-virgin olive oil
3		Instant lasagne sheets – (7" by 6 3/4"); (no-boil)
		(available at specialty foods shops and
		Some supermarkets)
4	tb	Unsalted butter
1/8	tb	All-purpose flour
3/4	c	Chicken broth
1/4	c	Water
4	oz	Mild goat cheese; such as Montrachet
1	ts	Freshly-grated lemon zest; or to taste
1	c	Freshly-grated Parmesan
1/2	c	Heavy cream

INSTRUCTIONS

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.

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