Don’t be frightened by the title. It sounds weird, and possibly gross to some of you, but this is possibly the best non-original (to me) recipe I’ve ever used. When finished, this tastes like the best parts of lasagna, alfredo, chicken pot pie, and asparagus all at once.

I discovered this several years ago from Sarah Moulton’s (I believe, top chef at Gourmet Magazine) “Sara’s Secrets” show on, yep, The Food Network (I really was not kidding when I said they taught me how to cook). But I made a few changes: instead of goat cheese, I use a hard cheese like Parmesan or Asiago, add chicken, and I flavor my cream with garlic powder.

This recipe may sound complex at first blush, but I just made it again yesterday from memory, and had it in the oven in less than an hour. It really is easy to do.

To begin with, you’ll need:
1.5 – 2lbs fresh, preferrably young/thin asparagus. Ends trimmed, and cut into bite-sized pieces (if thick, 3/4 inch pieces, if thin, 1-1 1/4 inch). Keep tops divided from stalks.
Olive oil.
4-5 cups of chicken broth (preferably homemade, but box is fine)
2-3 Tbsp. butter
1/4 – 1/3 cup white flour
Salt, pepper, Italian seasoning, and garlic powder
2-3 cups cooked, shredded chicken
1, 8-oz box Barilla no-boil lasagna
2 cups heavy whipping cream
6-8 oz grated Parmesan or Asiago cheese (really a matter of personal taste)

Hardware:
2-3 quart sauce pan
1 or 2 cookie sheets
9 x 13 baking dish
Wisk
Mixing bowl
Spray grease, such as Pam.

Pre-heat your oven to 450*. Place all asparagus pieces on cookie sheet (you may need 2). Remember, tops are in a separate pile. Season and toss with salt, pepper, garlic, and olive oil. Place into oven and cook for 5 minutes. Stir, and cook for another 5 minutes, until asparagus is somewhat wilted, but still has a slight crisp (I like to keep an eye on this to make sure it does not over cook. Also, personal taste rules, here.). Remove asparagus from oven and set aside. Reduce oven heat to 400*.

Next, melt butter (and a drizzle of olive oil–helps prevent burning) in sauce pan. When butter bubbles and melts, add 1/4 cup flour. Wisking to prevent clumping (I sometimes use a small mesh strainer here). If needed, add more flour to make a paste. Stir roux, cooking it for a few minute, until it turns a light brown, and bubbles. Add chicken broth, wisking to blend well. Raise heat to high and wisk at intervals. Bring mixture to a boil. Chicken broth should resemble a gravy of medium thickness. If it looks too thick, add a bit of water or broth. If not thick enough, make a slurry to thicken further. Add salt, pepper, and garlic powder to taste. Reduce heat to low and cover.

Next, take your 2 cups of whipping cream in mixing bowl, add 1/4 tsp. garlic powder (or, as much as you’d like), and begin to wisk. Wisk until mixture stiffens into whipped cream. Set aside in refrigerator until ready to use.

Assembly:
Spray 9 x 13 dish lightly with spray grease. Add 1-2 ladles of chicken sauce into bottom of dish, spreading around (this helps to prevent sticking).

Make a layer of no-boil noodles, overlapping them slightly. Sprinkle 1/3 or 1/4 of shredded chicken, then asparagus (reserving tips for top layer), then grated cheese. Top with 1-2 ladles of sauce.
Repeat for a total of 3 layers (if you can make four, that’s great). Use asparagus tips for the very top layer, and use all the sauce (you’ll need this for no boil noodles to turn out right). Sprinkle on remaining cheese, as desired. Finally, spread whipped cream on the top. (This helps to insulate during cooking, and melts into the sauce).

Cook for approximately 40-50 minutes, or until cream has dissolved and noodles are tender. Cool for 10 minutes, then serve.

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