Crispy Ravioli with Asparagus

Serves 4

2 Tablespoons butter

2 Tablespoons olive oil

1 shallot, diced fine

2 cloves garlic, minced

1 pound fresh cheese ravioli (I prefer mini)

1 pound fresh asparagus, washed and woody stems cut, cut into 1" lengths

zest of one lemon

2 Tablespoons freshly chopped Italian flat-leaf parsley

1 teaspoon or more Kosher salt

1/2 cup shredded fresh Parmigiana cheese

1. Melt butter in a large non-stick pan over medium-high heat and add olive oil. Saute shallots and garlic briefly and add ravioli - you do not need to cook the ravioli ahead of time.

2. Keep the ravioli moving so they will brown but not stick and add the asparagus. Cook until asparagus is crisp-tender, about 4 minutes.

3. Remove from heat and add lemon zest, parsley and salt. Toss to coat.

4. Add shredded cheese to each serving.