Ravioli Pomodoro and Grilled Asparagus

• P&S Cheese Ravioli
• P&S Grated Pecorino Romano Cheese
• 1 Lb. Asparagus, Trimmed and Washed, Cut Into 2-3 Inch Pieces
• 8 Cloves Garlic
• 1 Onion, Sliced into 1/4 inch Rings
• 2 Tbsp. Olive Oil
• 1 Tbsp. Fresh Tarragon, Finely Chopped
• 1 Can (15 Oz.) Chopped Tomatoes with Sweet Onions (undrained)
• Salt & Pepper to Taste

Pre-heat grill to high, then adjust to medium before adding vegetables. Combine onion rings and garlic cloves in a bowl, drizzle with 1 tbsp. olive oil, sprinkle with salt and pepper. Transfer to grill vegetable basket. Grill 5 minutes, stir and continue cooking another 5 minutes until slightly browned and onions are transparent. Remove onions and garlic from grill, transfer to small saucepan. Add canned tomatoes with sweet onion (undrained). Cook on high until boiling, then lower heat to medium-low to allow liquid to reduce, about 7-10 minutes. Chop tarragon and add to pan after removing sauce from heat. Stir. Place asparagus cuts into a bowl; add 1 tbsp. olive oil, stirring to coat. Sprinkle with salt and pepper. Grill asparagus over medium heat for 5 minutes, stir. Continue cooking 5-10 minutes until tender. Drain Ravioli when cooked. Add tomato sauce to the bowl, top with grilled asparagus cuts. Sprinkle with P&S Grated Pecorino Romano cheese. Serve immediately.