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1
Preheat oven to 350F.
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2
Whisk flour and 1/2 cup milk in saucepan until smooth.
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3
Gradually whisk in remaining milk.
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4
Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened.
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5
Remove from heat; stir in pesto, Parmesan, salt and pepper.
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6
Reserve 1 cup white sauce.
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7
Warm oil in large nonstick skillet over medium-high heat.
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8
Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender.
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9
Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper.
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10
Remove from heat.
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11
Coat 13x9-inch baking dish with cooking spray.
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12
Place layer of noodles in dish, overlapping slightly.
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13
Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce.
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14
Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina.
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15
Top with layer of noodles, then with reserved 1 cup white sauce.
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16
Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
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17
Bake, uncovered, 35 to 40 minutes, or until golden.
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18
Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
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19
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
