Lobster Lasagna with Fresh Asparagus (Serves 8)

• 2 pounds asparagus, trimmed
• 3 tablespoons olive oil
• salt and pepper to taste
• 6 8-inch squares no-boil lasagna noodles
• 4 tablespoons (1/2 stick) butter
• 2 cups chicken stock
• 12 ounces Brie cheese, peeled and chopped
• 1/4 cup cup sherry
• 12 ounces fresh picked lobster meat (sometimes more is better - especially in this case)
• 1 pound tomatoes, sliced
• 1 1/3 cups freshly grated Parmesan cheese

1. Preheat oven to 500 degrees.

2. In a shallow baking pan, toss the asparagus with olive oil, coating each spear well. Roast them in the preheated oven for 5 to 10 minutes until they are crisp, but tender. Sprinkle with salt and pepper and let cool. Cut into 2-inch pieces and reserve. Reduce oven heat to 400 degrees.

3. In a large bowl of cold water, let the lasagna squares soak for 15 minutes to soften.

4. In a saucepan, melt butter and add flour. Cook over low heat, stirring for 3 minutes. Add the chicken stock in a slow, steady stream and whisk until thickened. Add one-third of the Brie and whisk until melted and smooth. Repeat the process until all the Brie is used, then add the sherry and adjust the seasonings. Set aside.

To Assemble

1. Drain lasagna and place one square in each of the two well-greased 8-inch square baking pans.

2. Spread a thin layer of sauce (about 1/2 cup) over each lasagna noodle. Top with one-quarter of the amounts of the asparagus, tomato slices and lobster. Sprinkle with Parmesan cheese. Place another square of lasagna in each pan, and repeat the process. Top each pan with a third square of lasagna and the remaining sauce and cheese.

3. Bake lasagna in a 400-degree oven for 20 to 30 minutes, or until golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving. Don't forget to pour a really good wine to go with it!