|Brown Butter tortellini With toasted Garlic and Asparagus|
Brown Butter Tortellini With Toasted Garlic and Asparagus
From Woman's Day
1 pound cheese tortellini
3 tablespoon unsalted butter
8 ounces thin asparagus, thinly sliced on a diagonal
2 cloves garlic, finely chopped
Kosher salt and pepper
2 tablespoons fresh tarragon, chopped
Grated Parmesan, for serving
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 teaspoon 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.
|Cut up Asparagus|
|Asparagus Cooking in Butter With Lemon Zest and Garlic|
|Dinner is Served|