Baked Lasagna with Asparagus and Pesto

• 1 lb. md. asparagus
• Fresh Egg Pasta (see recipe elsewhere)
• 2 cups Salsa Balsamella (see recipe elsewhere)
• 1 cup pesto sauce
• 1 cup grated pecorino sardo
• 1/2 cup bread crumbs

1. Preheat oven to 425F.
2. Bring 6 quarts water to boil and add 2 tbsp.
3. salt.
4. Set up ice bath next to boiling water.
5. Trim asparagus and boil one minute.
6. Drain and refresh in ice bath.
7. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.
8. Roll Basic Fresh Egg Pasta to thinnest setting on machine.
9. Cut pasta into 5-inch squares and drop into same boiling water as asparagus.
10. Cook one minute until tender.
11. Remove and refresh in ice bath.
12. Drain on towels and set aside.
13. In a mixing bowl, stir Salsa Balsamella, Pesto Sauce, and grated cheese together until mixed well.
14. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one.
15. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tbsp.
16. pesto, followed by another piece of pasta.
17. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture.
18. 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.
19. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden-brown on top.
20. Remove and serve immediately.

asparagus, egg pasta, salsa balsamella, pesto sauce, pecorino sardo, bread crumbs

Taken from www.foodgeeks.com/recipes/5179 (may not work)