2 (9 ounce) packages refrigerated chicken- or cheese-filled ravioli
1 pound fresh asparagus
1/2 cup butter or margarine, divided
2 cloves garlic, pressed
1/2 cup Dijon mustard
1 1/2 cups whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
1 pinch ground nutmeg
COOK ravioli in a large saucepan according to package directions; drain and keep warm.
SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.