Asparagus makes everything fancier and apparently, adds a ton of flavor to this light butter sauce dream I was about to whip up. And cheese-stuffed ravioli? Yes, please! Throw in some fresh sage, thyme, and a criminal amount of garlic because, let's face it, garlic is life. And why not turn up the heat with a generous sprinkle of red pepper flakes? Because living on the edge is what cooking is all about, right?

The recipe seemed simple enough, even for someone who considers cereal a viable dinner option. First up, melting butter in a pan like a pro, tossing in garlic, chopped asparagus, and half a squeezed lemon because I'm all about that citrus life. And let's not forget the garlic salt and powder because, in my kitchen, garlic is a trilogy. Cooking that for a few minutes felt like I was on a cooking show, minus the cameras and any real skill.

Then came the boiling of the ravioli, which is about as exciting as watching paint dry, but hey, it's all part of the process. After draining those bad boys, they joined the party in the skillet, along with more herbs and a scandalous amount of red pepper because I like to live dangerously. And let me tell you, the end result? Crazy good. I mean, I might have just peaked in my culinary endeavors. Who needs takeout when you can create a masterpiece like Cheese & Asparagus Ravioli? Granted, the kitchen looked like a tornado hit it, but hey, that's a problem for Future Me. For now, I'll just bask in the glory of my surprisingly edible creation.