- Prepare the ravioli:
- Cook according to package directions until al dente. Be careful not to overcook as the pasta will continue cooking slightly when added back to the skillet with the sauce. Drain thoroughly, but do not rinse as the starch helps the sauce adhere to the pasta.
- Cook the asparagus:
- Heat olive oil in a large skillet until shimmering but not smoking. Add asparagus pieces and cook until they turn bright green and develop some caramelization while still maintaining a slight crunch. This step builds the vegetable foundation of the dish.
- Add aromatics and tomatoes:
- Incorporate the cherry tomatoes and minced garlic, allowing the tomatoes to soften just enough to release their juices while the garlic becomes fragrant without burning. Season at this stage so the vegetables can absorb the salt and pepper.
- Create the sauce:
- Pour in chicken broth and lemon juice, allowing the liquid to simmer briefly. This creates a light sauce that will coat the pasta without drowning it. The sauce should reduce slightly but remain brothy.
- Combine with pasta:
- Gently fold the cooked ravioli into the vegetable mixture, using careful motions to prevent tearing the delicate pasta. Make sure each piece gets coated with the flavorful sauce and distributed among the vegetables.
- Finish with fresh elements:
- Add the herbs and cheese last to preserve their fresh flavor and prevent the cheese from becoming stringy. The residual heat will warm everything perfectly without cooking away the bright herbal notes.
The asparagus is truly the star of this dish. I first created this recipe after visiting our local farmers market in early spring when asparagus was at its peak. The stalks were so tender and flavorful that I wanted to create something that would showcase them properly without overpowering their delicate taste.
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