2 cups trimmed asparagus spears (1/2 a large bundle), cut to desired size
2 TBS butter
1 large or 2 small garlic cloves, minced
Salt and pepper to taste
2 TBS fresh squeezed lemon juice (1/2 a large lemon)
Instructions
Boil ravioli according to package directions. Add asparagus to the pot for the last 2 minutes of boiling. Drain.
Meanwhile, melt butter in a skillet. Mix in garlic, and salt and pepper to taste. Saute 1 minute or until the garlic is fragrant. Remove from heat and mix in cooked ravioli, asparagus, and lemon juice. Toss to combine and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemon-butter-asparagus-ravioli/