- 4 pounds medium asparagus, trimmed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoon minced garlic
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cup plus 1 cup chicken/vegetable broth
- 1/2 cup water
- 10 oz. mild goat cheese
- 1 teaspoon freshly grated lemon zest
- 1 box instant no boil lasagna sheets
- 1 2/3 cup freshly grated Parmesan
- 1 cup heavy cream
Preheat oven to 500 degrees.
Cut the tips off each asparagus spear and reserve them. Cut the stalks of asparagus into 1/2" lengths. Marinate the stalks in a plastic bag with the garlic and 3 tablespoons oil in fridge for at least 3 hrs.
In a shallow roasting pan, add the stalks and salt to taste and roast them in a shallow baking pan until crisp-tender. About 5-10 minutes. Remove and lower temp to 400 degrees.
In a saucepan melt the butter, add the flour and cook the roux over moderate low heat stirring for 3 minutes. Add 1 1/2 cups of the broth and water in a stream, whisking, simmer the mixture for 5 minutes and and whisk in the goat cheese, zest and salt to taste, whisking until the sauce is smooth.
Arrange pasta in 13" x 9" buttered glass pan and spread with 1/4 of the sauce. Top the sauce with 1/4 of the roasted asparagus and sprinkle with 1/3 cup of the Parmesan. Repeat and end with a layer of pasta.
In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on the pasta, spoon the cream on top and spread evenly with the back of a spoon. Sprinkle the remaining 1/3 cup Parmesan on top.
Add the remaining 1 cup of broth to casserole dish.
Bake the lasagna covered for 20 minutes and uncovered for 10 minutes or until it is golden and bubbling. Let stand at least 10 minutes before serving.