2 tablespoons grated parmesan and a few to serve at table
Put the water in a large pot to a boil.
While waiting for the water to boil, cut your asparagus in three (detach the white and discarding ends). Mince the parsley, squeeze the lemon and measure the butter and nuts.
In a large pan with a lid, melt 2 tablespoons butter over medium heat until a frothy mixture is obtained. Add the chopped asparagus to the pan, stir lightly to cover the asparagus with butter and cover the pan with a lid. Asparagus should be slightly moist when adding to the pan. The pan should only be on medium heat to avoid burning butter or asparagus. Cook for 4 to 5 minutes - depending on the thickness of the asparagus.
While the asparagus is cooking, add the ravioli to the boiling water and cook according to the instructions on the package - my package said 4 minutes. Drain when done and add to a bowl.
Add the lemon juice and black pepper to the asparagus in the pan and increase the heat. Cook and mix the asparagus and butter with the lemon juice for 30 seconds to create a light lemon butter sauce. Remove from fire.
Add the asparagus and lemon butter sauce to the ravioli cooked in the bowl. There will not be a lot of sauce - you just want enough to lightly coat ravioli. Be sure to scrape the pan.
Add nuts, parsley and 2 tablespoons parmesan - mix gently.