Ingredients

Instructions

  1. Bend asparagus spears gently to snap off tough end.
  2. Cut tender parts into 1" pieces.
  3. Wash under cold running water.
  4. Shake off excess water and place in microwaveable container.
  5. Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
  6. Drain and rinse under cold water, drain again.
  7. Set aside 1 1/2 cups asparagus tips.
  8. In saucepan, melt butter over medium heat.
  9. Gradually whisk in flour and cook, stirring constantly, for 1 minute.
  10. Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
  11. Remove from heat.
  12. Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
  13. Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
  14. Place 3 noodles in a 13x9 baking dish.
  15. Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
  16. Repeat layers 3 more times then top with final layer of noodles and sauce.
  17. Sprinkle with Parmesan cheese.
  18. Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
  19. Sprinkle reserved asparagus tips over top.
  20. Bake for an additional 5 minutes.
  21. Let sit for 10 minutes before serving.