Di Stasio Asparagus Pasta
Ingredients
Instructions
- 375 ml Fresh cream
- 12.5 cl Chicken broth
- 250 ml grated Parmesan cheese
- 1 tbsp. tablespoons lemon zest
- 3 tbsp. tablespoon Lemon juice
- 2 tbsp. butter
- 12 green asparagus
- 2 egg yolks
- 500 g Cheese ravioli
- 2 spring onions
- 2 sprigs of parsley
- Salt
- Pepper
- Remove the first skin from your new onions then chop them.
- In a saucepan, heat the chicken broth with the cream. Bring to the boil then lower the heat and simmer for 4 minutes.
- Off the heat, add the lemon juice and zest, Parmesan, salt and pepper. Mix it all together.
- Add the egg yolks to your sauce and mix.
- Break off the woody part of the base of your asparagus. Plunge them into a saucepan filled with boiling salted water for 5 minutes. Refresh them immediately in water with ice cubes. Drain them, pat them dry and cut them into chunks.
- In a saucepan, cook your ravioli in boiling water following the instructions on the packet. Drain them.
- Divide your asparagus among 4 plates. Decorate them with green asparagus. Drizzle with lemon sauce.
- Decorate with leafed and chopped parsley.
Di Stasio Asparagus Pasta
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