Chicken Asparagus Lasagna
to crow about!
2 1/2 pounds
skinless boneless chicken breasts
salt and pepper -- to taste
Tbsp. olive oil
pounds fresh asparagus -- trimmed
cup sweet butter
cup all-purpose flour
2 1/2 cups
2 1/2 cups
medium yellow onions -- cut in small dice
1 1/2 Tbsp.
finely chopped fresh thyme
cup finely chopped flat leaf parsley
kosher salt -- to taste
freshly ground black pepper -- to taste
1 1/2 pounds
lasagna noodles -- cooked and drained
pound Asiago cheese -- grated
pound monterey jack cheese -- grated
Trim chicken, season with salt,
pepper and olive oil; let marinate about 30
minutes. Grill on each side
and finish in 350° F oven until just done
(about 12 minutes). Cool and
cut into 1/2 inch dice.
Blanch asparagus in boiling chicken
stock for 1 minute, cool and grill
lightly (can use a cast-iron skillet).
Cool, cut on bias into 1/2-inch
pieces, reserving 15 tips about
1 1/4 inches long. Add asparagus pieces to
Sauté onions, garlic and
thyme over medium heat in butter for 3 to 4 minutes
until softened. Stir in flour
to form a roux and continue to cook,
stirring, for 4 to 5 minutes over
Meanwhile, bring chicken stock back
to a boil, add milk and reduce heat to
medium. Add milk mixture to roux, 1 cup at a time, stirring
Simmer sauce for 10 minutes, stirring
often to avoid scorching. Season with
kosher salt and pepper. Combine
with chicken, asparagus and parsley.
For lasagna: In a large lasagna
pan or two 9x13 inch baking dishes, layer
chicken and asparagus with sauce,
lasagna noodles, grated Asiago and jack
cheese, repeating layers as necessary.
Garnish with reserved asparagus tips.
Can be made ahead to this point and refrigerated.
Bake at 325° F for 30 to 40
minutes or longer if it has been refrigerated Serve hot.
to FANCY FOODS Index here
to GROWLIES Index here