Asparagus is in full season, so we must take advantage of the beneficial properties they give us. Composed largely of water, they are low in calories and low in sodium. Rich in vitamins A, B, C and E, and various mineral salts such as potassium, calcium, magnesium and phosphorus.
Pasta With White Asparagus Cream, Hazelnuts and Pink Pepper [Vegan]
- 2 cups wheat semolina pasta with wheat germ and tomato
- 2 fists of hazelnuts
- 1 bunch of white asparagus (preferably Italian ones, from Bassano)
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of white wine
- 1 teaspoon of pink berries (pink pepper)
- 1 bunch of chives
- natural soy milk to taste
- smoked salt to taste
- integral sea salt to taste
- water to taste
Separate the asparagus tips from the stems. With peeled tomatoes peel the stems, cut them into small pieces of about 2 cm and place them in a saucepan with 2 tablespoons of oil and a tablespoon of white wine. Cover with water and cover. Cook over a gentle heat for a few minutes until the water is completely absorbed.
Transfer the asparagus to a mixer or to the immersion blender jug and add the remaining 3 tablespoons of oil, salt and soy milk and blend until a smooth and homogeneous cream is obtained. Keep it warm.
Shell the hazelnuts and place them in the mortar with the pink peppercorns and smoked salt. Work the ingredients until you get a fairly fine grain. Keep a few hazelnuts aside for the final decoration of the dish.
Cook the pasta in abundant salted water, drain and season with the asparagus cream (set aside a few spoonfuls of cream for the filling).
Serve by adding the hazelnut powder, the chives and the raw asparagus tips. Decorate the dish with other hazelnut powder, whole rose berries and asparagus cream. Serve immediately.