Wonderful, imaginative recipe. A few minor tweaks, however, improved it. Used butter in place of margarine for flavor, then sauteed the garlic a little longer, until golden. Since some other reviewers thought the sauce too bland, I made a simple change which helped a lot in the flavor department. I used only half the milk, and replaced the other half with concentrated chicken stock and a couple of tablespoons of dry white wine. Simmered the sauce until the vapors from the wine ceased to tingle the nose, in order to be sure all the alcohol was burned off. When sauce was finished, I stirred in some freshly grated Asiago and Parmesan. Used fresh, peeled asparagus, lightly pre-cooked by boiling 2 minutes then shocking, cut into bite-sized pieces. Layered with a mixture of cheeses, including Jarlsberg, Parmesan and Gruyere in addition to some mozzarella. The type of cheese isn't so much of consequence as getting in some more flavorful types - mozzarella used alone doesn't have a high degree of discernible taste. You could combine it with Swiss, Gouda, Laughing Cow, Monterey Jack, or Brie, as well, or anything else that happened to be in your fridge. So spread your wings and try some combinations. Sumptuous!!! It received rave reviews. Be sure to allow sufficient time for all the various steps. This isn't a quick, easy recipe, but can be assembled up to 3 days before, then finished in the microwave when you want it. Some preparation at your convenience yields stellar results later
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