16 oz. ziti or penne pasta
2 pounds thin asparagus, washed and cut into 1-inch pieces
4 oz. butter or margarine 1 stick
1 Tbsp. olive oil
1 cup grated parmesan cheese 
3 eggs
Salt and pepper to taste


Preheat oven to 350° F. Sauté asparagus over low heat with 3 Tbsp. of butter or margarine till tender. Water can be added as desired while cooking to keep the sauté moist. Salt and pepper to taste when cooked. Mix the ricotta and olive oil together, set aside. Cook the pasta for half the time stated in package directions. Drain pasta and toss with the remaining butter or margarine and half of the grated parmesan cheese. Grease a deep casserole dish with butter or margarine. Place in layers, 1/3 of the pasta, all of the asparagus, 1/3 of the pasta, all of the ricotta mixture, and finally the last 1/3 pasta. Beat together eggs and the remaining parmesan; pour over top of layered casserole. Sprinkle with pepper. Bake for 30 minutes.
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