Although labor intensive, the results are worth the work. If asparagus
is not is season, use fresh mushrooms. In fact, I often make one end of
the dish with asparagus and one end with mushrooms. Something for
everyone's tastes!

Gary's Asparagus Lasagna

Makes 8-12 servings

4 to 5 pounds fresh asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 ounces Gruyere cheese
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan

Bend asparagus until stalks snap at natural breaking point; reserve
bases for another use. Cut asparagus into 1-inch pieces. In large
pot of boiling water, cook for 3 minutes. Drain and refresh under
cold running water; drain again. Reserve 1 1/2 cups of asparagus
tips; set aside. In saucepan, melt butter over medium heat.
Gradually whisk in flour and cook, whisking, for 1 minute. Whisk in
milk; bring to a boil whisking. Reduce heat to medium-low; cook,
stirring, for 10 minutes or until thickened. Remove from heat. Stir
in gruyere cheese, lemon rind and juice, salt, pepper and nutmeg until
cheese is melted.
Meanwhile, in large pot of boiling salted water, cook noodles for
about 10 minutes or just until tender.
Arrange 3 noodles in 13 x 9" baking dish. Spread 1 cup of the
sauce, the one-quarter of the asparagus, then one quarter of the
mozzarella. Repeat layers 3 more times, then top with final layer of
noodles and sauce. Sprinkle Parmesan over top. Place pan on baking
sheet; bake in 375 F oven for 35 to 40 minutes or until bubbly and top
is light golden. Sprinkle reserved asparagus over top. Bake 5
minutes or until asparagus is heated through. Let stand for 10
minutes before serving.
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