1 pkg. frozen cheese ravioli
5 cloves garlic, finely chopped
1 - 2 bunches thin asparagus
2 cups vegetable stock
1/2 lb. Canadian bacon, cut into matchsticks
Put a large pot of water on to boil for ravioli. Snap the woody ends off asparagus and discard. Cut stalks into 1" pieces. In a large skillet, combine garlic and asparagus in a little olive oil. Saute 3 minutes, tossing. Add stock, bring to a boil and keep at a boil until reduced by about half (don't stir). Test asparagus to make sure it's tender. Meanwhile, saute bacon in a small skillet until slightly crispy, and boil ravioli.
To serve: Drain ravioli and place on large serving platter. Pour asparagus mixture over and top with crispy bacon. Season to taste with salt and pepper.