Asparagus Lasagna

I first tried this at a friend's house. It was so good I begged for the recipe.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• 4  lbs fresh asparagus, pencil thin, plus
• 2  tablespoons olive oil
•  salt, to taste
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1⁄2 cup water
• 1 1⁄2 cups chicken broth
• 2  cups  shredded mozzarella cheese
• 1  tablespoon  finely grated lemon zest
• 16  ounces  lasagna noodles
• 1 2⁄3 cups  grated parmesan cheese
• 1  cup  whipping cream

Directions

1. Cook lasagna noodles and drain.
2. Heat oven to 500°F.
3. Cut off about 1" at the end of the asparagus stalks and discard.
4. Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
5. Roast 5-10 minutes.
6. Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
7. Reduce oven to 400°F.
8. In a large pot, melt butter over medium heat.
9. Add flour and stir for about 2-3 minutes.
10. Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
11. Cook about 5 minutes.
12. Add mozzarella and lemon zest, stirring until the mixture is smooth.
13. Butter a 13 x 9 baking pan.
14. Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
15. Repeat, then put on the top layer of noodles.
16. In a small bowl combine cream and a dash of salt.
17. Whip until soft peaks form then spoon over noodles.
18. Sprinkle with remaining 2/3 cup parmesan cheese.
19. Bake 30 minutes.