Asparagus and Ravioli with Dijon Alfredo Sauce recipe

4 servings

2 (9 ounce) packages refrigerated chicken- or cheese-filled ravioli

1 pound fresh asparagus

1/2 cup butter or margarine, divided

2 cloves garlic, pressed

1/2 cup Dijon mustard

1 1/2 cups whipping cream

1/2 cup grated Parmesan cheese

1/2 teaspoon pepper

1 pinch ground nutmeg

COOK ravioli in a large saucepan according to package directions; drain and keep warm.

SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.

MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender.

Spoon over ravioli.

MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute.

Whisk in mustard.

Gradually whisk in whipping cream until smooth.

BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes.

Stir in cheese and remaining ingredients.

Cook, stirring constantly, until cheese melts.

Pour over asparagus and ravioli, and toss.

Serve immediately.