White Asparagus with Tortelloni in Samphire Sauce
with Parmigiano Reggiano, lemon & parsleyCalories
:
1084 kcalProtein
:
32.2g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Seasonal
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Ei
- Gluten
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
There is a special ingredient in your box! White asparagus, also known as white gold, is back in season. This vegetable grows underground, so it keeps its light colour.
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)4534 kJ
Calories1084 kcal
Fat53.2 g
Saturated Fat28.3 g
Carbohydrate80 g
Sugar16 g
Dietary Fiber10.1 g
Protein32.2 g
Cholesterol8.3 mg
Salt2.4 g
Potassium1012.1 mg
Calcium275.8 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.
Cooking Steps
1
- Cut off 2cm from the base of the asparagus and discard.
- Peel the asparagus, being sure to leave the tips intact.
- Heat a drizzle of olive oil in a frying pan or grill pan over medium-high heat. Fry the asparagus for 15 - 18 minutes, seasoning with salt and pepper.
- Crush or mince the garlic and thinly slice the parsley root.
2
- Boil plenty of salted water in a pot or saucepan. Carefully separate the tortelloni and boil for 4 - 6 minutes, covered.
- Reserve 1 tbsp pasta water per person, then drain and set aside.
- Zest and juice the lemon.
- Melt a generous knob of butter in a large deep frying pan over medium-high heat and fry the parsley root for 3 - 4 minutes.
3
- Add the garlic and the Italian seasoning, then fry for 1 minute.
- Stir in the cream, the tortelloni and the reserved pasta water, then crumble in the stock cube (see pantry for amount). Cook for 3 - 4 minutes.
- Chop the parsley and grate the cheese.
- Stir in the samphire and half of the cheese, along with some lemon zest and juice as preferred.
4
- Season to taste with salt and pepper, then cook for 1 - 2 more minutes.
- Stir in three quarters of the parsley to finish.
- Serve the tortelloni on deep plates and top with the asparagus.
- Garnish with the rest of parsley and the cheese, along with some more lemon zest as preferred.
