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That’s a springtime classic. I should have made the ravioli myself. But I wanted this for a picnic and since it wouldn’t be served immediately and would be eaten cold, I thought “why bother”. I was inspired to make this recipe by Jamie Oliver’s asparagus recipes and by several I found on the internet. And of course by Homer.

For 4 servings you’ll need

• 1 big packet of ravioli or 2 small ones. You need about 40-50 ravioli.

• 2-3 tbsps olive oil

• 2 garlic cloves, chopped

• 5 tbsps mascarpone or other cream cheese

• 1 tbsp butter

• 1 cup vegetable stock

• About 12 asparagus

• ½ cup chopped basil or mint

• Salt- pepper

• Grated parmesan to serve

You don’t need a knife to cut asparagus. Just bend the spear until you see where it breaks naturally. Snap off there and they are ready to be cooked. Heat olive oil in a skillet and sauté garlic. Add the asparagus and sauté for 3 minutes. Stir in the butter and add the vegetable stock. Lower heat and cook the ravioli in salted, boiling water. When they float to the top they are ready. But because I never believe science, I try one. Drain ravioli and add to the asparagus sauce. Add the mascarpone, but keep 4 teaspoons aside for serving. Season to taste. Serve with some more mascarpone on top, parmesan and chopped basil or mint leaves.