Asparagus Manicotti

By gmbeckett

Ingredients

• Sauce:
• 2 lb asparagus
• 1 tbsp olive oil
• 2 onion, chopped
• 4 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp each salt and pepper
• 6 sheets fresh lasagna boodles
• 2 cups shredded provolone r mozzarella cheese
• 1/4 cup chopped fresh parsley
• 1/3 cup grated parmesan cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded provolone or mozzarella cheese
• 4 oz cream cheese, cubed

Preparation

Step 1

Soap tough ends off asparagus; in large skillet of simmering water, cook asparagus for 4 minutes or until tender-crisp. Drain and chill under cold running water; drain. Shop and place in bowl.In large saucepan, heat oil over medium-high heat; cook onions, garlic, basil and pepper, stirring occasionally, for about 10 minutes or until onion are golden. Stir in asparagus.
Meanwhile, in large pot of boiling water, cook lasagna sheets for about 3 minutes or until tender but firm. Drain and chill under cold running water; drain. Cut each sheet in half crosswise. Arrange in single layer on damp tea towel; cover with plastic wrap.
Sauce: Meanwhile, in large saucepan, melt butter over medium heat. whisk in flour until smooth; cook, whisking constantly, for 1 minutes. Whisk in milk, salt and pepper; cook whisking constantly, for about 15 minutes or until boiling and thickened. Whisk in provolone cheese and cream, cheese; whisk just until melted. Spread 3/4 cup in 13x9 inch glass baking dish.
Stir provolone cheese, parsley and /2 cup of the sauce into asparagus mixture; spoon 1/2 cup along 1 short edge of each lasagna sheet. Roll-up place in dish in 2 rows. (Make ahead; Cover and refrigerate pasta and remaining sauce separately for up to 34 hours; increase baking time by 15 minutes).
Pour remaining sauce over pasta, spreading to cover; sprinkle with Parmesan cheese. Bake in 400F oven for 35 minutes or until bubbly at edges and is golden brown. Let stand for minutes before serving. Makes 6 servings.