Sunday afternoon, after feeding the kids, Corey and I needed something to eat for lunch.  I remembered that I bought some frozen ravioli from the grocery store a couple of weeks ago.  I put some water onto boil and took  my saute  pan out. When I was a kid my mom used to make asparagus for dinner.  Sorry mom, but it was yucky.  She would take the asparagus and boil the heck out of it.  Then she would make a cheese sauce and cover the asparagus with it. The cheese sauce was the best because it covered the gross texture and taste of the asparagus.  Freshman year in college I had a roommate who introduced me to a new way of cooking asparagus.  She chopped it up into bite size pieces and sauted it in a little butter with some salt and pepper.  It was really good and opened up a whole new world of asparagus for me.  Since then I’ve learned that asparagus is really good grilled and with lemon too.  So for this meal while the noodles were boiling I chopped up some asparagus and sauted it in a little butter and olive oil (too cold for grilling).  I seasoned the asparagus with some lemon pepper.  When the noodles were done I tossed it all together and topped it with a little Parmesan.  Corey and I really enjoyed our lunch.  Our two year old kept stealing my asparagus and when mine was all gone she started to take it from her dad.  She didn’t even want any of the ravioli.  Asparagus is high in folate.  Folate helps reduce spinal cord and brain defects in a developing fetus.  Asparagus is also a good source of Vitamins A & C (see previous post for benefits of these vitamins).