British asparagus is in season May to mid June, whilst it is here, make the most of it. It is a versatile vegetable it makes for a perfect side dish, delicately steamed with a little butter, part of the main dish or griddled and served as a salad. Asparagus is sweet and fragrant, it matches very well with creamy dishes, but has enough flavour be served on its own.
When preparing the asparagus the stalks and be fairly tough, it is best to remove about an inch off the bottom before cooking.
150g ’00’ Pasta Flour
1 Egg Yolk
400 g Ricotta
1. Place the flour, pesto and the egg and yolk in a food processor, pulse until it forms a ball. If it is a little dry or crumbly add a 1-2 tsp water.
2. Wrap in Clingfilm and place in the fridge for 1 hour to relax
3. Roll out with a rolling pin or using a pasta machine to the thickness of card
4. Cut out 5 x 5 inch squares
1. Steam the asparagus for 10 minutes
2. Drain the asparagus and leave to cool
3. Toast the pinenuts until golden brown
4. Place 3/4 of asparagus (leave the rest to one side) in a food processor with the pinenuts, blend until smooth.
5. Mix into the ricotta with the Parmesan season well
6. Fill the pasta with 1 tbsp of the mix, roll and place in a baking dish
7. Next make the sauce, mix the mascarpone together with the eggs and Parmesan and pour over the canelloni
8. Place the remaining spears on the top of the dish and bake at 180 for 25 minutes