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Trim asparagus and cook them in salted water until just tender. Drain and keep cooking liquid. Cut asparagus tips and reserve. Cut stalks into 1-inch (2 cm) pieces and reserve.
Toss fresh or smoked trout with lemon juice and reserve.
Prepare béchamel sauce. Melt butter in a medium size saucepan and add flour. Cook, stirring, over moderate heat for 2 minutes.
Gradually pour milk and cooking liquid, while stirring and continue cooking until sauce begins to thicken. Stir goat cheese and season to taste with salt, pepper and nutmeg.
Butter a large, rectangular baking dish and spread 2 tablespoons sauce on the bottom.
Blanch instant pasta in boiling water for 1 minute to soften.
Place pasta on bottom of dish and cover with bechamel sauce. Top sauce with half of the asparagus stalks and sprinkle with parmesan cheese.
Place another layer of pasta and cover with bechamel sauce. Spread half of trout mixture.
Sprinkle with parmesan cheese.
Layer remaining ingredients in the same manner and finish with the reserved asparagus tips.
Sprinkle remaining parmesan cheese and mozzarella cheese.
Bake in oven 350°F (180°C) for 25 to 30 minutes until hot.
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