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Baked Lasagna With Asparagus And Pesto

Baked Lasagna With Asparagus And Pesto is built on Asparagus Medium Sized, Salsa Balsamella, Pesto Sauce, Pecorino Sardo, and Bread Crumbs To Make Pesto Sauce. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 2 cup
• 1 cup
• 1 cup
• 1/2 cup
• 3 tbsp
• 2 cup
• 1 clove
• 1 pinch
• 1/4 cup
• 3 tbsp
• 5 oz

Method (preview)

1. 1

   In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste.

2. 2

   Add cheeses and drizzle in olive oil, beating with a wooden spoon.

3. 3

   Store in jars, topped with extra virgin olive oil.

4. 4

   Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water.

5. 5

   Trim asparagus and boil one minute.

6. 6

   Drain and refresh in ice bath.

7. 7

   Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.

8. 8

   Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath.

9. 9

   Drain on towels and set aside.