Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Zest 1 tsp zest from lemon, then cut into quarters. Trim and discard woody bottom ends from asparagus; cut stalks into bite-size pieces (1-2 inches long). Mince or grate garlic. Mince chives.

Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and cook, tossing often, until bright green and tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Melt 1 TBSP butter in the same pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Toss in tomatoes and cook until slightly softened, 1-2 minutes. Season with salt and pepper.

Once water boils, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Scoop out 1/4 cup ravioli cooking water, then drain.

Add ravioli and asparagus to pan with tomatoes over medium heat. Carefully stir in 1 TBSP butter, half the truffle zest, and a squeeze of lemon. Season with salt and pepper. TIP: Ravioli should be coated in a thin sauce. If dry, add a splash or two of ravioli cooking water.

Divide ravioli between bowls. Garnish with Parmesan, chives, lemon zest, and remaining truffle zest (to taste—we recommend starting with a pinch or two). Serve with remaining lemon on the side for squeezing over.