• 1 lb. fresh asparagus, trimmed
  • 2 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 2 tbsp. butter
  • 2 tbsp. all-purpose fl our
  • 1-1/3 cups milk
  • Pepper to taste
  • 9 lasagna noodles, cooked and drained
  • 1 c (4 oz.) shredded mozzarella cheese
  • 1 c (4 oz.) prosciutto

In a skillet, cook asparagus in a small amount of water until crisptender, about 6-8 minutes; drain and set aside. In a saucepan over medium heat, saute garlic and thyme in butter. Stir in fl our until blended; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pepper.

Lay 3 noodles the length of a greased 11-in. x 7-in. baking dish. Layer a third of the white sauce, mozzarella cheese, prosciutto and asparagus over noodles. Repeat layering 2 more times Cover and bake at 350° for 30 minutes or until heated through.

Yield: 4 servings.

**Pairs well with a full bodied white wine such as Chardonnay or Viognier

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