1 1/2 lbs. ravioli
Oil for frying
1 lb. asparagus spears
3 tbsp. butter
Grated Parmesan
1 c. prepared tomato sauce

Heat 3 inches of oil in heavy pan or deep fryer. Deep fry the ravioli until golden drain on paper towels. Parboil asparagus for 2 minutes. Remove, drain and run under cold water. Melt butter in saute pan and lightly saute asparagus. Arrange ravioli down center of large platter; arrange asparagus on both sides. Top ravioli with tomato sauce. Sprinkle with Parmesan cheese.