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Asparagus Lasagne

3 tbs butter
3 tbs flour
2 cups milk
1/2 cup whipping cream
1 lb goat cheese
2 tsp grated lemon rind
1/4 cup chopped chives
salt and freshly ground pepper

2 1/2 lbs asparagus, trimmed
2 tbs olive oil
1 cup grated parmesan
16 fresh lasagne noodles

In a pot on medium heat, combine butter and flour and cook for one
minute. Add milk and cream and whisk to boil. Simmer for 5 minutes.
Stir in goat cheese, lemon rind and chives and season well with
salt and pepper.

Preheat oven to 450 - toss asparagus with olive oil, salt and pepper
to taste. Place on cookie sheet and roast for 8 minutes or until
crisp-tender. Cool slightly and cut into 2-inch pieces.

Reduce oven heat to 350. Divide asparagus into three portions.
Divide sauce and parmesan into four portions. Butter an 8 X 12
in. dish. Place noodles touching each other to form a layer. Top
with of sauce, 1/3 of asparagus and of the cheese. Continue
layering noodles, asparagus, sauce and cheese. Top final layer of
noodles with remaining sauce and remaining parmesan. Bake for 30
minutes or until bubbling and warm right through.


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