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Asparagus and morel pasta bonbons
1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 728
  • Fat about 51g
  • Carbohydrates about 44g
  • Protein about 22g
This is needed
This is needed for 4 people
Morels
  • 20 g dried morel mushrooms
Asparagus
  • 1 tbsp salt
  • 3 litres water
  • 2 tbsp butter
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 500 g white asparagus, peeled
Filling
  • 250 g Mascarpone
  • 1 organic lemon, use grated zest only
  • 0.25 tsp salt
  • a little pepper
To shape the pasta
  • 2 rolls of pasta dough
  • 1 eggs, beaten
Pasta bonbons
  • 3 tbsp butter
  • 50 g Parmesan, shaved into thin strips using a peeler
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And that's how it's done
And that's how it's done
Morels
Soften the morels in water for approx. 30 mins. Remove the morels, rinse well and drain. Finely chop half of the morels, halve the rest.
Asparagus
Bring the water, lemon juice, salz, sugar and butter to the boil in a wide pan. Add the asparagus, simmer over a medium heat for approx. 8 mins. until just soft. Remove the asparagus, drain. Set aside the asparagus water. Cut the tips off the asparagus (approx. 4 cm). Cut half of the remaining asparagus diagonally into slices, roughly chop the rest.
Filling
Mix the mascarpone and lemon zest with the chopped morels and asparagus, season.
To shape the pasta
Roll out the pasta dough in batches, halve lengthwise, cut into approx. 8 cm squares. Place ½ tbsp of filling on the lower half of each square, brush the edges of the dough with egg, roll up from the bottom. Press the sides together firmly, pressing out any trapped air. Cook the pasta in the reserved, just-boiling asparagus water for approx. 7 mins., drain and keep warm.
Pasta bonbons
Heat the butter in a non-stick frying pan. Sauté the asparagus tips, sliced asparagus and remaining morels for approx. 5 mins. Add the pasta bonbons, heat gently. Sprinkle the cheese on top of the pasta.