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Ingredientes
- 2 lb Asparagus, trimmed
- 1 1/2 Tbsp. Extra-virgin extra virgin olive oil
- 3 x Instant lasagne sheets - (7" by 6 3/4") (no-boil) (available at specialty foods shops and some supermarkets)
- 4 Tbsp. Unsalted butter
- 1/8 Tbsp. All-purpose flour
- 3/4 c. Chicken broth
- 1/4 c. Water
- 4 ounce Mild goat cheese, such as Montrachet
- 1 tsp Freshly-grated lemon zest or possibly to taste
- 1 c. Freshly-grated Parmesan
- 1/2 c. Heavy cream
Direcciones
- 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 min, for 5 - 10 min, or possibly till they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cold. Cut the roasted asparagus into 1/2-inch lengths and reserve it.
- In a large bowl of cool water let the sheets of lasagne soak for 15 min, or possibly till they are softened. In a saucepan heat the butter, add in the flour, and cook the roux over moderately-low heat, stirring, for 3 min. Add in the broth and the water in a stream, whisking, simmer the mix for 5 min, and whisk in the goat cheese, the zest, and salt to taste, whisking till 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 c. 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 healthy pinch of salt till 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 min, or possibly till it is golden brown and bubbling, and let it stand for 10 min before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 249 | 82% |
| Total Fat 28.3g | 35% |
| Saturated Fat 15.64g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 185mg | 8% |
| Potassium 301mg | 9% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.54g | 2% |
| Protein 8.79g | 14% |
