“Lovely for a luncheon, different way to use Asparagus when it is abundant in the late spring/early summer. Can be served as an appetizer or a side with grilled meat or fish”

Ingredients Nutrition


  1. Cut tips off asparagus and set aside.
  2. Preheat oven to 500°F.
  3. Arrange asparagus stalks on two baking sheets.
  4. Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
  5. Bake at 500°F 5-10 minutes or until tender crisp.
  6. Cut roasted asparagus into 1-inch pieces and set aside.
  7. Reduce oven to 400°F.
  8. Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
  9. Gradually add chicken stock and Water whisking continually for 5 minutes.
  10. Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
  11. Whisk until smooth.
  12. In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
  13. Spread noodles with cheese sauce.
  14. Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
  15. Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
  16. In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
  17. Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
  18. Sprinkle with remaining 1/4 cup of parmesan.
  19. Bake at 400° 25 - 30 minutes or until golden.
  20. Let stand 10 minutes before serving.

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