1. Cut off the bottom of the asparagus and then cut in half. Boil the asparagus in salted water for about 2 to 3 minutes until cooked. Take them out of the salted water and let them drain. Keep the boiled water to cook the ravioli in later.
2. Gently melt the margarine on a low heat without it changing color and fry the shallots. Then add the Alpro Soya Cuisine and when it reaches its boiling point, lower the heat and add lemon zest with juice and pieces of the asparagus. Season the mixture with salt and freshly ground pepper.
3. Meanwhile, cook the ravioli (following the instructions) in the water until tender.
4. Serve the ravioli in deep plates with the asparagus and sauce then sprinkle with parsley and extra lemon zest. If you like, add grated Parmesan as a topping.