Tortelli asparagus with asparagus tips and served on a cream of asparagus
Recipe Weight: 372g per Portion
| HILCONA Pasta Fina Tortelli Asparagus, 2 x 2 kg, IQF | 2.000 kg |
| Fresh green asparagus "locally grown" | 0.500 kg |
| Rapeseed oil | 0.020 l |
| Shallots, chopped, 3 mm | 0.030 kg |
| White cooking wine | 0.100 l |
| Full cream 35% | 0.700 kg |
| Salt | 0.006 kg |
| Butter | 0.020 kg |
| Sea salt, coarse fresh from the mill | 0.002 kg |
| Lettuce leaves whole, multicoloured & washed | 0.100 kg |
| Port | 0.150 l |
| Parmesan Crisps | 10.0 Portion |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the parmesan chips according to the recipe
• Reduce the port over low heat
• Prepare the green asparagus
o Cut the ends
o Cut the tips at around 5cm and cook until al denteleft « al dente”
o Roughly chop the asparagus stems
Method:
• Heat the rapeseed oil in an appropriate pan
• Cook the shallots in the rapeseed oil and deglaze with the white wine
• Add the roughly chopped asparagus stems
• Reduce the white wine. Add the cream and bring to the boil
• Let simmer over low heat for around 10 minutes and season with salt
• Blend the sauce and then sieve through a fine sieve
• At the same time, cook the pasta in a combisteamer preheated to 95°C with 100 % steam for 8 minutes.
• Blend the sauce until its like Espuma
• Heat the asparagus tips in the butter and season with the sea salt
• Plate the pasta with the sauce
• Garnish with lettuce leaves and finish with a few drops of port
• Decorate with the parmesan chips
Suggestion:
• HILCONA Pasta Fina also works perfectly in a pasta cooker in 3 minutes
• Serve with a little wild garlic leaf pesto
| Nutritional values | per portion |
|---|---|
| Energy | 2819 kJ |
| Energy | 674 kcal |
| Fat | 38 g |
| - of which saturates | 20 g |
| Carbohydrates | 59 g |
| - of which sugar | 8.4 g |
| Fibre | 4.5 g |
| Protein | 22 g |
| Salt | 3.0 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.