- 1 small bunch green asparagus
- 150ml cream
- 25g chopped shallots
- Sea salt
- Black pepper
- Olive oil

1. Cook the asparagus for 2-3 minutes in boiling salted water, then rinse quickly with cold water.
2. Cut the asparagus tips and set aside for later. Cut the stalks into small pieces.
3. In a skillet, sauté the shallots in olive oil. Add the asparagus pieces, pour the cream and cook for 15 minutes. Add salt and pepper.
4. In blender, purée the asparagus and cream mixture until smooth. Refrigerate.
5. Cut the asparagus tips in 2.
6. In a pan of simmering water, poach the ravioles for 1 minute.
7. Place the ravioles and asparagus cream in appetizer spoons. Add the asparagus tips and season with salt. Enjoy!