1 Pound asparagus, medium-sized 1 Recipe basic pasta rolled to thinnest setting -- on pasta machine 2 Cups salsa balsamella 1 Cup pesto sauce 1 Cup grated pecorino sardo 1/2 Cup bread crumbs To Make Pesto Sauce: 3 Tablespoons pine nuts 2 Cups fresh basil leaves, picolo fino 1 Clove garlic 1 Pinch sea salt 1/4 Cup freshly grated parmigiano 3 Tablespoons freshly grated pecorino 5 Ounces Ligurian extra virgin olive oil In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil. To Prepare Baked Lasagna Dish: Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water. Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside. Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside. In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.
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