ASPARAGUS AND PESTO LASAGNA
Source: Rori Trovato, O, The Oprah Magazine, March 2002
Servings: 2

1/2 pound asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
Salt and freshly ground pepper
FOR THE PESTO:
1 cup whole basil leaves
1 small garlic clove
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 1/2 cups mascarpone cheese
TO ASSEMBLE THE LASAGNA:
1 sheet fresh pasta or 4 lasagna noodles, cooked, rinsed, and coated with olive oil
1 cup grated fontina cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Grease a small loaf pan (about 8x4-inch) with butter.

Saute asparagus in olive oil over high heat for 4 minutes. Add garlic, cook 1 minute, and season with salt and pepper. Remove from heat; set aside.

TO PREPARE THE PESTO:
Combine the basil leaves, 1 clove garlic, pine nuts, 2 tablespoons olive oil, and 1 tablespoon Parmesan cheese in a food processor and blend. (If too thick, add water or more olive oil.) Season with a pinch of salt. Combine mascarpone and pesto.

TO ASSEMBLE THE LASAGNA:
Cut pasta to fit dish and place enough noodles in pan to cover bottom; top with 1/3 cup fontina cheese, 1/3 of the asparagus, and 1/3 of the pesto mixture; then sprinkle with Parmesan. Repeat layering two more times with remaining ingredients. Cover with foil.

Bake 25 minutes. Discard foil and continue baking 10 additional minutes. Remove from oven and allow to cool slightly before serving.