Mountain Asparagus Summer Salad Print Email

Cook one package Tony's Mountain Asparagus Ravioli for 10 - 12 minutes, drain, cool in chilled dish of water or cook day before and refrigerate.

Boil one bundle of fresh asparagus in salted water just until color changes, test texture for crisp-yet-done and immediately chill in ice water. Once cool, cut into 1 inch pieces, using only the prime pieces of asparagus (saving remainder for other uses).

Clean and slice one bunch radishes and two fresh scallions. Place all vegetables in large bowl, and add ravioli. Dress with a citrussy vinaigrette and squeezes of lemon to taste.

Makes a great summer meal with grilled chicken on top!