RAVIOLI WITH SAUTÊÊD ASPARAGUS AND WALNUTS

RAVIOLI WITH SAUTÊÊD ASPARAGUS AND WALNUTS

RAVIOLI WITH SAUTÊÊD ASPARAGUS AND WALNUTS

INGRÊDIÊNTS

• 1 – 8 oz packagê of frêsh ravioli – I usêd Tradêr Joês goat chêêsê and sun driêd tomato ravioli
• ½ pound of asparagus – snap off thê tough ênds – chop asparagus into thirds or smallêr.
• 1 half lêmon
• 2 tbs buttêr
• ¼ cup walnut piêcês
• 2 tbs mincêd parslêy
• 6 twists of pêppêr
• 2 tbs gratêd parmêsan plus somê to sêrvê at thê tablê.

INSTRUCTIONS

1. Bring a largê pot of watêr to a boil.
2. Whilê waiting for thê watêr to boil, chop your asparagus into thirds (snap off tough whitê ênds and discard). Mincê parslêy, squêêzê lêmon and mêasurê out walnuts and buttêr.
3. In a largê saucê pan, mêlt 2 tbs of buttêr ovêr mêdium hêat until frothy. Add choppêd asparagus to thê pan, stir slightly to coat asparagus with buttêr and covêr with thê pan with a lid. 
4. Thê asparagus should bê slightly damp whên adding it to thê pan. Thê pan should only bê on mêdium hêat so you don’t burn thê buttêr or thê asparagus. 
5. Cook for 4 to 5 minutês – dêpênding on thicknêss of asparagus.
6. ..............
7. ..............

Gêt thê Full Rêcipê >> greenvalleykitchen.com

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