Instructions: Snap off tough ends of asparagus. Remove scales with vegetable peeler or knife, if desired. Place spears in 2 large jellyroll pans; toss with oil. Arrange in single layers in jellyroll pans; roast at 500 degrees for 5 to 10 minutes, stirring gently every 3 to 4 minutes, or until crisp and tender. Sprinkle with salt; let cool. Cut asparagus into 1/2-inch pieces; set aside.

Cook lasagna according to package directions; drain. Set aside.

Combine milk and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in ricotta cheese, mozzarella cheese, pepper, and tarragon. Fold in chicken.

Spread a small amount of sauce in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer half each of lasagna noodles, and Parmesan cheese. Repeat layers using remaining ingredients. Bake, uncovered, at 400 degrees for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes before cutting into squares.

Kitchen Ease: 2 (16-ounce) cans of canned asparagus may be substituted for fresh asparagus, if desired.

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