for 4 person

Morels

20 g	dried morel mushrooms

Asparagus

3 litre	water
1 tbsp	lemon juice
1 tbsp	salt
1 tbsp	sugar
2 tbsp	butter
500 g	white asparagus, peeled

Filling

250 g	mascarpone
1	organic lemon, use grated zest only
¼ tsp	salt
a little	pepper

To shape the pasta

2	rolls of pasta dough
1	egg, beaten

Pasta bonbons

3 tbsp	butter
50 g	Parmesan, shaved into thin strips using a peeler

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.

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