4 : lb Asparagus, trimmed
3 : tb Extra-virgin olive oil
6 : 7 by 1/4 inch sheets
No : No boil lasagna noodles
1/8 : lb Unsalted butter
1/4 : c All-purpose flour
1 : /2 c Chicken broth
1/2 : c Water
7 : oz Mild goat cheese
Such : Such as Montrachet
1 : ts Freshly grated lemon
Zest, : Zest, or to taste
1 : 2/3 c Freshly grated
Parmesan : Parmesan cheese
1 : c Heavy cream
1 : lb Fresh asparagus; trimmed
2 : Cloves garlic; minced
1/2 : ts Dried thyme
2 : tb Butter or margarine
2 : tb All-purpose flour
1 : /3 c Milk
Pepper; : Pepper; to taste
5 : Lasagna noodles;
0: Makes 1 large loaf Dissolve yeast in the warm water in large mixing bowl
1: Blend in the ginger and 1 Tbsp of the honey
2: Let stand in a warm place until the mixture is bubbly (about 15 minutes)
3: Stir in the remaining honey, and the milk, salt, and oil
4: With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition
5: If you are using amixer, beat in the last cup of flour with a wooden spoon
6: The dough should be heavy but too sticky to knead
7: Place dough in a 2-pound, WELL-GREASED coffee can
8: Cover with greased plastic lid
9: At this point, you may freeze the dough if you want to and bake it at a later time
10: To bake, let stand, covered in a warm place until the dough rises and pops off the lid
11: This will take 1 to 1 1/2 hours
12: Discard the lid and bake at 350 F for 1 hour
13: The crust will be very brown
14: Brush the top lightly with butter
15: Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can
16: Cool it in an upright position on the wire rack
17: VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg
18: With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped walnuts
19: Bread Winners From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini