Active: 20 minutes Total: 20 minutes

1 14-16 oz. pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz. asparagus, trimmed and thinly sliced on a diagonal
Kosher salt and pepper
1/4 cup grated Parmesan (1 oz.)

1 14-16 oz. pkg cheese ravioli (fresh or frozen) 1/4 cup olive oil 2 cloves garlic, thinly sliced 1/2 cup walnuts, roughly chopped 8 oz. asparagus, trimmed and thinly sliced on a diagonal 1/4 cup grated Parmesan (1 oz.)

1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 3 to 5 minutes.
3. Add the asparagus, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with Parmesan.