*  Exported from  MasterCook  *
                   Baked Lasagna With Asparagus And Pesto
 Recipe By     : Molto Mario MB1D32
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         asparagus, medium-sized
    1      Recipe        basic pasta
                         rolled to thinnest setting -- on pasta machine
    2      Cups          salsa balsamella
    1      Cup           pesto sauce
    1      Cup           grated pecorino sardo
      1/2  Cup           bread crumbs
                         To Make Pesto Sauce:
    3      Tablespoons   pine nuts
    2      Cups          fresh basil leaves, picolo fino
    1      Clove         garlic
    1      Pinch         sea salt
      1/4  Cup           freshly grated parmigiano
    3      Tablespoons   freshly grated pecorino
    5      Ounces        Ligurian extra virgin olive oil
 In a large stone mortar, place pine nuts, basil, garlic and salt and grind
 with a pestle until paste. Add cheeses and drizzle in olive oil, beating
 with a wooden spoon. Store in jars, topped with extra virgin olive oil.
 To Prepare Baked Lasagna Dish:
 Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons
 salt. Set up ice bath next to boiling water.
 Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove,
 drain well, and cut into 4-inch to 5-inch pieces and set aside.
 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.
 Drain on towels and set aside.
 In a mixing bowl, stir balsamella, pesto, and grated cheese together until
 mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on
 the bottom of each one. On top of pasta, place the following: 3 pieces of
 asparagus, followed by 2 tablespoons pesto, followed by another piece of
 pasta. Continue with this layering until you have 4 pieces of pasta and 4
 layers of asparagus and pesto mixture. Lay one more piece of pasta on top,
 followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin
 dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15
 minutes, or until bubbling and golden brown on top. Remove and serve
 Yield: 4 servings
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