Lauro Villanueva
Sous Chef
- Chop asparagus into pieces 1/2 – 3/4 in size
- Sautee asparagus in 1 TBL each butter and oil
- When asparagus begins to soften, add halved cherry tomatoes
- Alt options: Basil pesto, heirloom tomatoes, sun-dried tomatoes
- Chopped walnuts into pan
- More butter
- Add Cheese ravioli and a bit of Mrs Dash, and 1 clove garlic
- Don’t add garlic early, as it becomes bitter
Balsamic vinegar- Top with grated parmesan and let melt
- Plate
- Garnish with chopped walnuts, fresh chopped basil and fresh chopped parsley
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