for 4 people

Asparagus

1 tbsp	olive oil
250 g	green asparagus, lower third peeled
1	shallot, finely chopped
¼ tsp	salt
a little	pepper

Ravioli

500 g	ravioli with lemon filling
	salted water, boiling
2 tbsp	butter
¼ bunch	lemon thyme, leaves torn off
1	organic lemon, use grated zest

How it's done

Asparagus

Heat the oil in a non-stick frying pan, cut the asparagus lengthwise and crosswise, add to the pan, and stir-fry for approx. 5 mins. Reduce the heat, add the shallot, cook for a further 2 mins, season.

Ravioli

Cook the ravioli in simmering salted water until al dente. Drain the ravioli, retaining approx. 1 dl of the cooking water. Return the butter and thyme with the cooking water to the same pan and bring to a boil. Reduce the heat, add the ravioli back, mix and serve with the asparagus on the plates. Sprinkle with lemon zest.

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