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1
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste.
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2
Add cheeses and drizzle in olive oil, beating with a wooden spoon.
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3
Store in jars, topped with extra virgin olive oil.
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4
Preheat oven to 425 degrees F.
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5
Bring 6 quarts water to boil and add 2 tablespoons salt.
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6
Set up ice bath next to boiling water.
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7
Trim asparagus and boil one minute.
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8
Drain and refresh in ice bath.
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9
Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.
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10
Cut pasta into 5-inch squares and drop into same boiling water as asparagus.
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11
Cook one minute until tender.
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12
Remove and refresh in ice bath.
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13
Drain on towels and set aside.
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14
In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well.
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15
Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one.
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16
On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta.
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17
Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture.
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18
Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs.
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19
Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top.
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20
Remove and serve immediately.
