Brown Butter Tortellini with Toasted Garlic and Asparagus

Cook tortellini according to package directions. Reserve 1/4 cup of the pasta water and set it aside. Drain the pasta.

Meanwhile, melt butter in a large skillet over medium heat. Add asparagus and garlic and season with salt and pepper. Cook, tossing occasionally, until asparagus is beginning to soften, 2 to 3 minutes.

Increase heat to medium-high, add lemon zest, and cook, tossing, until butter turns golden brown, about 2 minutes.

Toss asparagus mixture with the reserved 1/4 cup of pasta water, the tortellini and the tarragon. Toss and cook until the pasta water has evaporated. Serve with Parmesan cheese.

Adapted from Woman’s Day Kitchen.