Ravioli With Asparagus And Walnuts

Mince parsley squeeze lemon and measure out walnuts and butter. Add chopped asparagus to the pan stir slightly to coat the asparagus with butter and cover the pan with a lid.

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To Finish 12 pound asparagus 2-4 tablespoons fresh lemon juice from 1 lemon 3 tablespoons unsalted butter 14 cup walnut pieces 4 tablespoons parsley minced Salt and pepper to taste 2-4 tablespoons Parmesan grated plus more for serving.

Ravioli with asparagus and walnuts. Add chopped asparagus to the pan stir slightly to coat asparagus with butter and cover with the pan with a lid. In a large saute pan with a lid melt 2 tbs of butter over medium heat until frothy. In a large sauce pan melt butter over medium heat until frothy.

This is an easy ravioli dish with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make. The asparagus should be slightly damp when adding it to the pan.

Mince parsley squeeze lemon and measure out walnuts and butter.

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