Asparagus Lasagna Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 4 lbs fresh asparagus, pencil thin, plus 2 tablespoons olive oil salt, to taste ¼ cup butter ¼ cup flour ½ cup water 1 ½ cups chicken broth 2 cups shredded mozzarella cheese 1 tablespoon finely grated lemon zest 16 ounces lasagna noodles 1 2⁄3; cups grated parmesan cheese 1 cup whipping cream Directions Cook lasagna noodles and drain. Heat oven to 500°F. Cut off about 1" at the end of the asparagus stalks and discard. Coat the asparagus with olive oil and spread out in a single layer in a baking dish. Roast 5-10 minutes. Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool. Reduce oven to 400°F. In a large pot, melt butter over medium heat. Add flour and stir for about 2-3 minutes. Combine water and broth; slowly add to flour-butter mixture, constantly stirring. Cook about 5 minutes. Add mozzarella and lemon zest, stirring until the mixture is smooth. Butter a 13 x 9 baking pan. Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan. Repeat, then put on the top layer of noodles. In a small bowl combine cream and a dash of salt. Whip until soft peaks form then spoon over noodles. Sprinkle with remaining 2/3 cup parmesan cheese. Bake 30 minutes.