When the first crop of asparagus arrives in May, I used to always splash some olive oil on and grill it. Now I’ve got an even better way to eat the tasty spears.
This asparagus lasagna, with a cream sauce full of goat cheese, is amazing. You could add layers of other veggies if you want – or just enjoy the creamy asparagus and pasta goodness.
Wash asparagus, snap off the tough ends, cut off the tips (set aside), and cut the rest in 1-1.5 inch lengths. Toss it with some olive oil and salt and roast in a 475F oven until tender. Set aside. I only use one bunch, but it could definitely use two.
In a large pot, melt 1/2 cup butter. Whisk in 1/2 cup flour, and simmer, stirring constantly for 3-5 minutes. Whisk in 4 cups vegetable stock and simmer until thickened.
Stir in 3/4 lb. (340 g) chevre (I used plain and an herb chevre) and zest from half a lemon. Whisk until smooth. Remove from heat and season with salt and pepper to taste.
Assemble lasagna in a 9 x 13 pan: 1/3 sauce, layer of pasta, 1/2 the asparagus, 1/3 sauce, layer of pasta, rest of asparagus. Top with layer of pasta, remaining sauce, asparagus tips and 1/4 cup parmesan.
Bake uncovered at 375F for 40 minutes or so until top is lightly browned and sauce is bubbling.
This recipe is “What’s Cookin’s Famous Asparagus Lasagna” by Jo Fillery, as it appeared in In The Hills, May 16, 2012.