Asparagus Lasagne - cooking recipe

Ingredients

3 lbs asparagus, trimmed
2 garlic cloves, finely minced
3 tablespoons olive oil
salt
12 no-boil lasagna noodles
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups chicken stock
1/4 cup water
6 ounces goat cheese, cut into small pieces
1 teaspoon lemon zest
1/4 teaspoon white pepper
1 1/4 cups parmesan cheese
1/4 teaspoon nutmeg
3/4 cup whipping cream

Preparation

Cut tips off asparagus and set aside.
Preheat oven to 500\u00b0F.
Arrange asparagus stalks on two baking sheets.
Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
Bake at 500\u00b0F 5-10 minutes or until tender crisp.
Cut roasted asparagus into 1-inch pieces and set aside.
Reduce oven to 400\u00b0F.
Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
Gradually add chicken stock and Water whisking continually for 5 minutes.
Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
Whisk until smooth.
In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
Spread noodles with cheese sauce.
Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
Sprinkle with remaining 1/4 cup of parmesan.
Bake at 400\u00b0 25 - 30 minutes or until golden.
Let stand 10 minutes before serving.