2
pounds asparagus, trimmed
11/2
tablespoons extra-virgin olive oil
Three
7-inch by 6 1/4-inch sheets of instant (no-boil) lasagna (available at
specialty foods shops and some supermarkets)
4
tablespoons unsalted butter
3
tablespoons all-purpose flour
3/4
cup vegetable broth
1/4
cup water
4
ounces mild goat cheese, such as Montrachet
1
teaspoon fresh grated lemon zest, or to taste
1
cup freshly grated Parmesan
1/2
cup heavy cream
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 500º oven, shaking the pan every
few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the
asparagus with salt to taste and let it cool. Cut the roasted asparagus into
1/2-inch lengths and reserve it.
In
a large bowl of cold water let the sheets of lasagna soak for 15 minutes, or
until they are softened. In a saucepan melt the butter, add the flour, and cook
the roux over moderately low heat, stirring, for 3 minutes. Add the broth and
the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in
the goat cheese, the zest, and salt to taste, whisking until 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 cup 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 pinch of salt until 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 lasagna in the middle of a preheated 400
degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and
let it stand for 10 minutes before serving.
Another
Xerox pot luck recipe that has become a favorite, especially with Lauren. It's
quick, easy and keeps well - tastes just as good on Day 2 as it did on Day 1.
Serve a salad on the side for sure - everything else is in the pie.
1 ¼
lb Ground Beef
⅓ C Chopped Onion
¼ C
Chopped Green Pepper
1 8
oz Can Tomato Sauce
1 Sm.
Can Mushroom Ends and Pieces, drained (optional)
1 8
oz Can Cut Green Beans, drained
Garlic
Salt to taste
1 C
(8 oz) Crescent Rolls
1
Egg, Slightly Beaten
2 C
(8 oz) Shredded Monterey Jack or Cheddar Cheese
Paprika
Preheat
oven to 375º.
In a large fry pan, brown ground beef, onion and
green pepper and seasonings - garlic, salt, and pepper. Drain fat. Stir in
tomato sauce, mushrooms, and green beans and simmer while preparing the crust.
Separate crescent roll dough into 8 triangles.
Place triangles in ungreased 9" pie pan; press over bottom and up sides to
form crust. Combine egg and I cup cheese; spread over crust. Spoon hot meat
mixture into crust. Sprinkle with remaining cheese and paprika. Bake 20 to 25
minutes. For easier serving, let stand for five minutes before cutting into
wedges. Makes 5-6 servings.
I've also used a store-bought deep-dish prepared
pie crust for this pie - works fine.
§
"Tomatoes
and oregano make it Italian; wine and tarragon
make
it French. Sour cream makes it Russian; lemon and
cinnamon
make it Greek. Soy sauce makes it Chinese...
but
garlic makes it good." ~Alice
May Brock
§