A sauté of asparagus with ravioli, a delicious and very simple hot starter to prepare. I have had the opportunity to prepare this wild asparagus several times, on white pizza, with fettuccine, in a salad with sun-dried tomatoes, with scrambled eggs, complemented by a delicious sauce. The season for this wild asparagus that grows on the edge of the woods is very short, so one must take advantage of it.
Rinse the asparagus gently under water. Cut the ends of the stalks. Immerse them in a pot of boiling salted water for 3 to 4 minutes. Run them under cold water to keep them green and firm. Set aside. Sauté the tablespoon of wild garlic pesto in 3 tablespoons of olive oil.
Finally, add the dumplings and sauté them over high heat. Then add the asparagus and gently mix. Serve on warm plates, sprinkle with chive flowers and Parmesan. A simple and delicious recipe. Enjoy!
0 servings
4
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