Lasagna with Asparagus, Chives and Basil

Ingredients:

• 1 Pound Asparagus

• ½ Cut of Ricotta

• 3 Garlic Cloves, Finely Minced

• ½ Tablespoon Chopped Chives

• ½ Tablespoon Chopped Basil

• ½ Pound No-Boil Lasagna Noodles

• ¼ cup freshly grated Parmigiano-Reggiano cheese

Instructions:

1. Bring a large pot of salted water to a boil, and add asparagus. Meanwhile, fill a bowl with cold water. Boil the asparagus for three minutes. (For thicker stalks, boil 4-6 minutes until tender).

2. Using tongs, remove the asparagus from thew pot and transfer to the bowl of cold water. Let sit for a few minutes and cut the asparagus on the diagonal into ¾ inch length pieces.

3. Add the lasagna noodles to the boiling water and boil until cooked al dente- a bit of firmness when you bite.

4. Place ricotta in a large pasta bowl, stir in the garlic.

5. When the lasagna noodles are done remove ½ cup of the pasta water and add to the bowl of ricotta. Mix together well and add the asparagus, fresh herbs and Parmigiano-Reggiano cheese.

6. Drain the lasagna noodles and toss with the ricotta mixture.

7. Serve and enjoy!