Active: 20 minutes Total: 20 minutes

1 lb. cheese tortellini
1 lemon
3 Tbsp unsalted butter
8 oz. thin asparagus, thinly sliced on a diagonal
2 cloves garlic, finely chopped
Koser salt and pepper
2 Tbsp fresh tarragon, chopped
Grated parmesan cheese, for serving

1 lb. cheese tortellini 1 lemon 3 Tbsp unsalted butter 8 oz. thin asparagus, thinly sliced on a diagonal 2 cloves garlic, finely chopped 2 Tbsp fresh tarragon, chopped

1. Cook the tortellini according to package directions. Drain.
2. Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest.
3. Melt the butter in a large skillet over medium heat. Add the asparagus and garlic, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Increase the heat to medium-high, add the lemon zest and cook, tossing, until the butter turns golden brown, about 2 minutes.
4. Toss the asparagus mixture with the tortellini and tarragon. Serve with parmesan, if desired.