Lasagne with Asparagus and Pesto



This recipe is very unlike the well known favorite on the tables of Italian-american households.
But, in Italy, the term lasagna refers to width of the noodle, not the preparation. I prepare this baked lasagne in the spring, when local asparagus becomes available.

Note. It is far better to have too much Balsamella than too little, so don't skimp!
Also, do not use the "oven ready" lasagna noodles in the supermarket. Use the regular noodles and follow package directions on boiling and draining. You will be much happier with the finished product.


Ingredients

1 1/2 pounds thin asparagus spears.
1 pound Lasagne noodles.
2 Cups Balsamella (recipe below).
1 cup pesto (recipe below).
1 Cup grated pecorino romano.
1/2 Cup bread crumbs.
Butter.
Fresh basil for garnishing.

Preheat oven to 400.

Prepare noodles as per package directions and set aside.

Bring about 6 quarts of water to a boil and salt. Prepare a bowl of ice water.
Break the tough end off of the asparagus spears, and drop into boiling water for 1 minute.
Remove the asparagus with tongs and drop into ice water to cool. Drain in a colander.
Cut in half crossways.

In a mixing bowl stir the pesto, Balsamella, and grated cheese together until mixed well.
Butter a large, deep baking dish. Cover the bottom with a single layer of noodles.
Spread about 2 tablespoons of the pesto mixture over the noodles evenly.
Top with about 1/4 of the asparagus. Then apply another layer of noodles.
Continue with this layering until you use up the asparagus, and all but 2 tablespoons of the sauce, 3-4 layers of pasta, and 3-4 layers of apsaragus sauce mixture.

On the top layer of pasta spread the remainder of the sauce and sprinkle with the bread crumbs. Bake for 20-25 minutes until bubbly and golden brown on top. If you aren't happy with the color, slip under a hot broiler for about a minute. Garnish with basil and Serve immediately.




Balsemella Sauce

5 Tablespoons butter.
1/4 Cup flour.
3 Cups milk.
2 Teaspoons salt.
1/2 Teaspoon nutmeg.

In a medium saucepan heat the butter until melted.
In a separate pan heat the milk until almost boiling.
After the butter is melted add the flour and whisk until smooth. Cook over medium heat until golden brown, about 6 minutes..
Add the milk to the butter mixture a cup at a time while whisking continuously until ver smooth. Bring to a boil and let boil for 30 seconds. Remove from heat. Salt and add nutmeg.



Pesto



2 Cups Basil leaves.
4 large garlic cloves, chopped.
1 Cup pine nuts.
1 Cup good quality olive oil.
Salt and pepper.
1 1/4 Cup grated parmesan cheese.

Combine Basil, garlic, and pine nuts to the bowl of a food processor and chop.
Leave the motor running and add the oil in a slow steady stream.
When blended, turn off motor, add cheese, salt and a liberal grinding of pepper.  Process briefly to combine.