Asparagus-goat cream cheese ravioli with green asparagus pesto

Well, I am still on the asparagus train and as long as it is in season I am going to cook it as often as possible. I hardly think that I will get boared of this gorgeous spring vegetable. This is actually a quick lunch if you make it for two and if you do not want to spend time with stuffing the ravioli, well then simply add the goat cream cheese to the pesto and there you go! If you like add some mint among the basil or even use pistachio instead of the almonds. Serve it with loads of freshly garted parmesan and a couple of sorrel and young beetroot leaves if you find some around.

Ingredients:
for the pasta:
200 g flour (tipo 00)
2 eggs
1 tablespoon olive oil
salt
for the pesto:
150 g green asparagus
50 g blanched almonds
1 shallot
1 small garlic clove
150 ml olive oil
50 g parmesan
10 basil leaves
zest of 1/2 lemon
salt
pepper
for the filling:
4-5 green asparagus
70 g goat cream cheese
salt
pepper

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the pesto cook asparagus in salted water for 2-3 minutes. If you are not able to find thin asparagus, then cut the usual sized ones into chunks and cook for about 5 minutes. Sautee onion and garlic in a little olive oil, then add to the asparagus and puree together with the other ingredients. Season with salt and pepper.

For the filling peel asparagus and cut in thin slices then cook for a about 1 minute in salted water, drain. Mix it together with goat cream cheese and season with salt and pepper.

Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes and toss it together with the pesto before serving.

Pistachio frangipane tartlets with poached rhubarb

Poached rhubarb sprinkled with pistachio on top of tonka bean scented pastry cream with pistachio frangipane hiding underneath. I think it's been exactly a month that I prepared these tartlets and now it is time to share them with you! You find the recipe on Style Me Pretty Living, go and have a look if you like!

Green asparagus-potato salad with smoked paprika spiced sea bream

It seems that my time management skills could use some improvement! I do hope to be able to most more often then I used to in the past few weeks. Anyway I am here now with my favourite aspragus dish at the moment. I really can not get enough, I think I could eat it almost every day! I absolutely love the green asparagus with the dijon mustard dressing, it works so well with the mustard grains. Yum! Besides it is also boosted with chili and basil. The fish is just an extra that is perfect if you want more than only a salad for dinner after a long day!

Ingredients:

500 g salad potatoes
300 g green asparagus
1 red onion1 chili
4-5 radishes
1 bunch basil
4 tablespoons rapeseed oil
juice of 1/2 a lemon
2 tablespoons dijon mustard with seeds
chili flakes as desired
salt
pepper

Boil potatoes and peel as long as still warm. In the meantime trim off the ends of the asparagus and boil for 2-3 minutes in salted water, then sieve. Slice red onion, radish and as much chili as you like. For the dressing mix together oil with lemon juice, mustard and season with salt, pepper and chili flakes. Add diced potato, asparagus, radish, onion, chili and basil leaves to it and mix well. Serve lukewarm. For the fish simply mix together flour and smoked paprika powder and dust seasoned fish with the flavoured flour and fry in hot vegetable oil until golden brown.

Asparagus salad with pistachio dressing and morels

Back! At least I hope to post on a regular basis like I usually do, though this week is going to be rather busy, but we shall see. Now here I am with a light seasonal salad where green asparagus meets fresh morels and pistachio. I have a serious crash on pistachio, especially if it comes from Sicily. The basis for the dressing is pistachio paste that is boosted with a little honey, some mustard, basil and lime. Such tender green asparagus is really delicious eaten raw, but in order to bring some excitment I grilled half of them. Morels are the perfect mate of asparagus so enjoy it as long as both are still in season!

Ingredients:

for the dressing:
2 tablespoons pistachio paste
1 small garlic clove
1/2 shallot
zest and juice of a lime
1/4 teaspoon english mustard
4-5 fresh basil leaves
2-3 tablespoons olive oil
1/4 teaspoon honey
if too thick 1-2 teaspoons water
salt
pepper

you'll also need:
400 g green asparagus
100 g fresh morels
4 handful of mixed salad leaves
1 teaspoon butter
1 twig thyme
salt
pepper

 

Wash salad and let it drain. Take half of the green asparagus and fry in almost smoking hot a griddle pan for 2-3 minutes or until it gets some colour. Half morels and sautee in butter with thyme. For the dressing blend everything together and season with salt and pepper. Mix raw and grilled asparagus together with the salad and dressing, add morels and season if necessary.