3Drizzle with olive oil,add garlic,and 1/2 tsp. salt.Toss to coat.
4ROAST 25 minutes.
5While asparagus is roasting,make Bechamel sauce,
6Melt 5 tablespoons unsalted butter in a medium saucepan over medium heat.Add flour and whisk until smooth.Gradually add milk,whisking constantly,until thickened.DO NOT BOIL!
REMOVE FROM HEAT,stir in 1/2 tsp. salt and pepper.
7PREHEAT oven to 400 degrees and grease 9X13 dish.
8TO ASSEMBLE:spread 1/2 cup bechamel sauce on bottom of dish.
Arrange a layer of the pasta.
Then a layer of pesto
Then a layer of asparagus
then another layer of bechamel sauce.
9Sprinkle with Fontina and Parmesan Cheeses
Repeat layers ending with a layer of pasta coated with bechamel.
10Top with Fontina and Parmesan,
11Bake 20 minutes or until cheese melts and bubbly.VERY RICH!!!!!!