Method

If you use canned white asparagus, skip this step for cooking the asparagus.  If using fresh white or fresh green asparagus, continue with this step.

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces. Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling. 

Bring a pot of salted water to a boil with the bay leaf.  Add the asparagus and cook for about 10 minutes. Drain, slice in half to make flatter for easy layering. 

Whisk the egg into the already made bechamel sauce and then gently mix in the asparagus.

Bring a pot of salted water to a boil. Drop the squares in and cook until "al dente" or firm. Remove with a slotted spoon and put them on a clean cotton cloth. Cut the strips of pasta into squares about 4" wide.  You should have about 12 to 16 pieces.

In 4 oven proof dinner dishes layer some of the bechamel sauce, a pasta square, asparagus, prosciutto, some grated Asiago cheese, some more sauce.  Continue layering the ingredients until all the ingredients are finished, ending with bechamel sauce.

Place the dishes in a preheated 350° F oven for ten minutes and serve.

Serves 4

Contributor: pat ciesla

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