Open ravioli of asparagus with garlic butter sauce

Name: Open ravioli of asparagus with garlic butter sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tbsp fresh parsley, chopped; Salt and freshly ground black pepper; Fresh Parmesan shavings; 175 g unsalted butter, cut into 2.5cm cubes; Salt and freshly ground black pepper; 3 tbsp white wine; 2 tbsp white wine vinegar; 6 sheets fresh Italian lasagne; 3 cloves garlic, peeled and finely chopped; 500 g fresh asparagus

Preparation info

Ingredients for:
6
servings

Difficulty
Medium
Ready in
30 min

Appears in

Gaggenau Recipes

By Gaggenau

Published 2019

About

Ingredients

500 g fresh asparagus
6 sheets fresh Italian lasagne

Main course
Vegetarian

Method

Preparation

Preheat the combi steam oven at 100°C/100% humidity. Prepare the asparagus by cutting off the woody ends, peeling off the outer skin with a potato peeler and placing in the perforated tray. Cut each lasagne sheet in half across to make two smaller rectangle