8 ounces asparagus, peeled, rinsed, and chopped
8 cloves garlic, peeled and crushed
8 ounces shredded Cheddar cheese
1/4 small yellow onion, chopped
2 (6 ounce) jars sweet Italian sausage, drained and room temperature
1 cup ricotta cheese
salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Cut asparagus into 1 inch cubes; set aside. 2 l extra large heads, add 1 cup of water and some 6 ounces of grated Parmesan cheese, and mix until well-blended.
Layer Parmesan cheese, asparagus and 3 tablespoons hot Italian sausage in a 9x13 inch baking dish. Place asparagus on the baking sheet, with 1 cup of water outside of pan. Rub squash with 2 tablespoons of grated Parmesan cheese. Bake for 60 seconds to 1 minute. Then remove from baking sheet and discard remaining 4 ounces of cheese. Chop remaining 3 tablespoons and add to sauce; simmer for 15 more minutes. Serve only cold.
Cut ricotta (Shells) in food processor or blender; add to sauce; cook until cheese begins to soften. Season with salt and pepper; reduce heat to medium and stir in butter. Heat through; garnish with Parmesan cheese and coriander.
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