0 recipes from contoocook and beyond


4 lbs. asparagus, trimmed
3 tablespoons olive oil
six 7×6-l/4″ sheets of instant (no boil) lasagna
l/2 stick butter
l/4 cup flour
l-l/2 cups chicken broth
l/2 cup water
7 ozs. goat cheese, such as Montrachet
l tsp. lemon zest or to taste
l-2/3 cups grated Parmesan
l cup heavy cream
Cut the tips off each asparagus spear & reserve them. In each of
2 large shallow baking pans toss half the asparagus stalks with half
the oil, coating them well, & roast them in 500 oven, shaking pans
every few mins., for 5 to l0 mins., or until they are crisp-tender.
Sprinkle the asparagus with salt to taste & let it cool. Cut the
roasted asparagus into l/2″ lengths & reserve it. In a large bowl
of cold water let the sheets of lasagna soak for l5 mins. or until
they are softened. In a saucepan melt the butter, add the flour &
cook the roux over mod. low heat, stirring, for 3 mins. Add the
broth & the water in a stream, whisking, simmer the mixture for
5 mins. & whisk in the cheese, the zest & salt to taste, whisking
until the sauce is smooth. Drain pasta well, arrange l sheet in each
of 2 buttered 8″ square baking pans & spread each sheet with l/4 of
the sauce. Top sauce in each pan with l/4 of asparagus & sprinkle
with l/3 of cheese. Continue to layer pasta, sauce, asparagus & the
cheese in same way, ending with pasta. In a bowl beat cream with the
salt until it holds soft peaks. Arrange reserved asparagus tips dec-
oratively on the pasta, spoon cream over pasta & asparagus tips,
spreading it with the back of a spoon & sprinkle the reamining l/3
cup of Parmesan on top. Bake the lasagna in middle of 400 oven for
20-30 mins. or until it is golden & bubbling & let it stand for l0
mins. before serving.
Serves 8.

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