¾ lb. Asparagus
¼ cup butter
1 green onion
1 clove garlic
Salt and Pepper
3 Tbsp finely chopped fresh basil or 1 tbsp dried basil
¼ cup water
1 tbsp. All purpose flour
10 egg roll wrappers or won ton wrappers
1/3 cup freshly grated Parmesan cheese
Cut asparagus stalks into 2 inch lengths; reserve tips for garnish. In large skillet, heat 1 Tbsp of the butter over medium high heat; add asparagus stalks, garlic and green onion. Sprinkle with salt and pepper to taste; toss to coat. Stir in half of the basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes or until asparagus is tender. Puree in food processor or blender. Let cool; cover and refrigerate for at least one hour or up to 24 hours.
Stir together flour and remaining 2 tbsp water to make paste. If using Egg roll Wrappers cut into 4 squares each or use either round or square won ton wrappers. Mound teaspoon of asparagus puree on wrapper and Brush flour paste around mounds edges. Position second wrapper on top
so that edges are even; press down around mounds to force out air and seal well all around mounds. Using sharp cookie cutter or knife, cut around each ravioli to make a nice edge. Transfer to towel. Repeat with remaining wrappers and filling, covering ravioli with towel as you
work. (Ravioli can be prepared up to 1 hour before cooking.)
In large kettle of gently boiling water, cook ravioli in batches, for about 2 minutes or until they rise to top and are tender. Drain on clean towel and transfer to heated plates. Keep warm in low oven. In last batch of ravioli cook reserved asparagus tips. Meanwhile, melt remaining butter , stir in remaining basil. Drizzle butter mixture over ravioli. Sprinkle with Parmesan. Garnish each plate with asparagus tips and serve immediately. -Note: I like to add the ravioli to the melted butter and basil to keep warm while I cook the next batch.