Grilled White Asparagus over Creamy Tortellini
with parsley root, samphire and lemonCalories
:
1076 kcalProtein
:
27.4g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Ei
- Gluten
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
This recipe provides 285 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Parsley root
250 g
White asparagus
1 piece
Garlic
5 g
Fresh curly parsley
(May be present: Selderij)
¼ piece
Lemon
½ sachet(s)
Italian seasoning
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Samphire
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4503 kJ
Calories1076 kcal
Fat52.4 g
Saturated Fat28 g
Carbohydrate80 g
Sugar13.8 g
Dietary Fiber10.1 g
Protein27.4 g
Cholesterol8.3 mg
Salt2.4 g
Potassium862.1 mg
Calcium258.3 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Peeler
•Pan with Lid
•Sautépan or large frying pan
•Grill or Frying Pan
•Grater
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the tortellini.
- Wash or peel the parsley root and cut it into thin slices.
- Cut off 2cm from the base of the asparagus, then peel the asparagus. leaving the tips intact.
2
- Heat a drizzle of olive oil in a frying pan or grill pan over medium-high heat and cook the asparagus for 15 - 18 minutes (see Tip).
- Heat a large deep frying pan over medium-high heat and melt the butter. Fry the parsley root for 3 - 4 minutes.
3
- Carefully separate the tortellini, then add to the boiling water and boil for 4 - 6 minutes, covered. Reserve 1 tbsp of pasta water per person, then drain and set aside.
- Press or mince the garlic.
- Finely chop the parsley.
- Zest a quarter of the lemon per person.
4
- Add the garlic and Italian herbs to the parsley root and fry for 1 minute.
- Add the cream, ravioli, and reserved pasta water, then crumble in the stock cube (see pantry for amount). Cook for 3 - 4 minutes.
5
- Add the lemon zest and the juice of a quarter of the lemon per person to the pan.
- Grate half of the Parmigiano Reggiano over the ravioli and stir to combine. Season with salt and pepper to taste.
- Add the samphire and cook for 1 - 2 minutes. Stir in three-quarters of the parsley.
6
- Serve the tortellini on deep plates.
- Top the tortellini with the grilled asparagus.
- Grate over the remaining Parmigiano Reggiano.
- Garnish with the remaining parsley.
