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Ingredients
- 8 oz 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
- salt and pepper
- Grated Parmesan, for serving
Preparation
Step 1
1. Cook the tortellini according to package directions. Drain.
2. Meanwhile, using a vegetable peeler remove 3 strips of zest from 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 until the butter tuns golden brown about 2 to 3 minutes. Increase the heat to medium-high, add the lemon zest and cook, tossing until the butter turns brown, about 2 minutes.
4. Toss the asparagus mixture with the tortelli and tarragon. Serve with Parmesan.
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