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Open ravioli of asparagus
- 200g asparagus tips, blanched for 2 minutes
- garlic clove , crushed
- 1 shallot , finely chopped, fried in a little butter
- a small glass dry white wine
- 142ml carton double cream
- 6 fresh lasagne sheets, trimmed into squares and cooked until al dente
Directions:View on BBC Good Food
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