Boil ravioli according to package directions, drain and cool in ice water. Boil and shock asparagus, remove and reserve the nice tips (about 2 inches long), use remaining asparagus for other uses.
Clean and slice radishes and two fresh scallions. Toss veggies and ravioli gently with a citrussy vinaigrette. Serve as an appetizer, salad, first-course, or as a side dish with grilled chicken or seafood.
Variation: Also great with cheese ravioli and Caesar or Italian vinaigrette dressing.
