- 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