| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Asparagus; trimmed |
| 2 |
tb |
Olive oil |
|
|
Six 7 by 6 1/4-inch sheets of instant; (no boil) lasagna |
| 3 |
tb |
Butter |
| 1/4 |
c |
Allpurpose flour |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Water |
| 7 |
oz |
Mild goat cheese such as Montrachet |
| 1 |
ts |
Freshly grated lemon zest; or to taste |
|
|
Salt |
| 1 1/2 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
Heat oven to 500 degrees. Cut the tips off asparagus spears and
reserve them. Cut remaining spears into 1/2inch pieces and place in a
large baking pan toss the with the oil. Roast them, shaking the pans
every few minutes, for 5 to 10 minutes, or until tendercrisp.
Sprinkle the asparagus with salt to taste and let cool. Reduce oven
temperature to 400 degrees.
In a saucepan melt the butter, add the flour, and cook over moderate
low heat, stirring, for 3 minutes. Add the broth and the water in a
stream, whisking, and cook until the sauce simmer for 5 minutes.
Blend in the goat cheese, zest and salt to taste, until the sauce is
smooth.
Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2
sheets of lasagna in the bottom; spread with 1/3 of the sauce. Top the
sauce with half of the roasted asparagus and sprinkle it with 1/2 cup
of Parmesan. Top with two more sheets of pasta and repeat layering
ending with a top layer of pasta.
Arrange the reserved asparagus tips on the top of pasta, spoon on the
remaining sauce and then the remaining Parmesan cheese. Cover the
dish with foil and bake for 20 minutes. Remove foil and bake 10
minutes longer or until is golden and bubbling. Let it stand for 10
minutes before serving.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9273 - JANE KIRBY
Converted by MM_Buster v2.0l.
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