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1
Cut tips off asparagus and set aside.
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2
Preheat oven to 500u00b0F.
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3
Arrange asparagus stalks on two baking sheets.
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4
Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
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5
Bake at 500u00b0F 5-10 minutes or until tender crisp.
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6
Cut roasted asparagus into 1-inch pieces and set aside.
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7
Reduce oven to 400u00b0F.
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8
Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
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9
Gradually add chicken stock and Water whisking continually for 5 minutes.
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10
Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
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11
Whisk until smooth.
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12
In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
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13
Spread noodles with cheese sauce.
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14
Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
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15
Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
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16
In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
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17
Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
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18
Sprinkle with remaining 1/4 cup of parmesan.
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19
Bake at 400u00b0 25 - 30 minutes or until golden.
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20
Let stand 10 minutes before serving.
