Free-Form Lasagna Of Roasted Asparagus

Recipe Ingredients

3/4 cup	46g / 1.6oz	Flour - plus more
		Olive oil - as needed
1		Egg
1 lb	454g / 16oz	Asparagus
		Salt - to taste
		Juice of 1/2 lemon
1/2 cup	99g / 3.5oz	Melted butter - (1 stick)
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano

Recipe Instructions

Make fresh pasta dough by pulsing flour and 2 teaspoons olive oil in food processor. Add egg and pulse until dough forms ball that rides around on top of blade. Remove from food processor and knead either by hand or on a pasta machine until smooth and shiny. Wrap in plastic wrap and refrigerate at least 1 hour.

Roll pasta dough out as thin as possible. Flour frequently. If using pasta machine, you will almost certainly need to dust with flour before rolling at narrowest setting. Sheets should be at least 4 inches wide (about 1 inch narrower than length of asparagus spears). Cut pasta sheets in 6-inch lengths, dust with flour and set aside until ready to use.

Snap bottoms off asparagus spears but do not peel. Place spears in jellyroll pan and lightly coat with olive oil. Salt to taste. Roast asparagus in oven at highest temperature until cooked through, 7 to 10 minutes. Shake occasionally to keep from sticking. When cooked, remove from oven, squeeze lemon juice over and set aside to keep warm.

Cook 4 or 5 pasta sheets at a time in plenty of rapidly boiling salted water. Pasta will be done when sheets float to surface, 1 to 2 minutes. Remove from boiling water and drain on tea towel if using immediately or transfer to large bowl of water to store. Repeat using all pasta. (Dish can be prepared to this point at least 1 hour ahead of time. Asparagus should be cooled and stored tightly covered; cooked pasta sheets should be stored in large bowl of water and should be drained and patted dry before using.)

Combine pasta in mixing bowl with asparagus, butter and 2 tablespoons Parmigiano-Reggiano and toss to mix well. Divide among 4 pasta plates and return to 350 degree oven to heat through, about 5 minutes. Pour any remaining butter in mixing bowl over pasta and dust lightly with remaining Parmigiano-Reggiano. Serve immediately.

This recipe yields 4 servings.

Each serving: 375 calories; 439 mg sodium; 120 mg cholesterol; 29 grams fat; 22 grams carbohydrates; 10 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 06-07-2000

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