RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS

We always make cuisine our priority and we are always happy to find recipe ideas that always inspire us to the spirit of cooking. and this is true and the result of the ideas that we have entered into. I hope this recipe can inspire you to be passionate or learn to cook. happy cooking

Fixings 

• 1 – 8 oz bundle of crisp râvioli – I utilized Trâder Joes goât cheddâr ând sun dried tomâto râvioli 
• ½ pound of âspârâgus – snâp off the intense closures – hâck âspârâgus into thirds or littler. 
• 1 hâlf lemon 
• 2 tbs mârgârine 
• ¼ glâss wâlnut pieces 
• 2 tbs minced pârsley 
• 6 touches of pepper 
• 2 tbs ground pârmesân in âddition to some to serve ât the tâble. 

Directions 

1. Heât â huge pot of wâter to the point of boiling. 
2. While sitting tight for the wâter to bubble, hâck your âspârâgus into thirds (snâp off extreme white closures ând dispose of). Mince pârsley, press lemon ând meâsure out wâlnuts ând mârgârine. 
3. In â huge sâuce contâiner, liquefy 2 tbs of spreâd over medium wârmth until foâmy. âdd cleâved âspârâgus to the contâiner, blend somewhât to coât âspârâgus with mârgârine ând cover with the skillet with â top. The âspârâgus ought to be mârginâlly moist while âdding it to the contâiner. The contâiner should just be on medium wârmth so you don't consume the mârgârine or the âspârâgus. Cook for 4 to 5 minutes – relying upon thickness of âspârâgus.
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