Yes, it’s finally asparagus season again! Unfortunately this is a season that doesn’t last very long so you really want to take advantage of it and run down to the store to get some delicious asparagus. Now, it’s fairly easy to come up with recipes for green asparagus, but I haven’t come across a lot of great recipes for white asparagus, even though they taste great too! So I decided to brainstorm a bit on what flavors could go well with these asparagus, and came up with prawn, white wine sauce, spring onions and cherry tomatoes.
As you can see, this recipe will require you to make your own ravioli, which isn’t that easy, but it is something that’s really worth investing in (and it really doesn’t even cost that much either). Once you have your own machine you’ll be able to make your own creative pasta meals, like your own ravioli or even just some green pappardelle or spaghetti with beetroot flavour.
Now, white asparagus is something that’s insanely popular in Belgium but it can be something uncommon in other countries so my advice would be to go to a more international food market if you can’t find it in a regular supermarket.
Serves: 2 people
- 200g pasta flour
- 3 eggs
- 150g prawns
- 2 teaspoons dried chili
- pepper and salt
- 4 spring onions
- 8 white (medium – thick) asparagus
- cherry tomatoes
White wine sauce
- 15 g butter
- 1 shallot, cut up
- 1 glass of white wine
- 10cl cream
- 100 ml water with fish stock cube
- pepper and salt
To make ravioli, you have to first make a good pasta dough. For this you usually take 1 egg for each 100g of flour you use, but since I wanted the pasta to look a more yellow and less bleak, I added an extra egg. Now you can either make the dough by hand, but for the first time ever, I decided to not go manually but simply use my divine kitchen machine, to save up on time. I simply added all the ingredients, mixed it all together and my dough was done! If you don’t have a machine, sift your flour and make a little hole in the middle where you can put the eggs. Mix the eggs with a fork and add some flour little by little until you can start to knead it with your hands. Keep on kneading it until you get an elastic smooth mixture.
Now put the dough in some cling film and leave it in the fridge for about an hour. Now this last step is the most important one because i’ve tried to make it without putting it in the fridge but your dough will be so elastic that it will keep on shrinking when you try to use your rolling pin. All you need to do for the filling is simply chop up some prawns, add the chili and a little bit of pepper and salt.
The next step is rather easy, if you have a pasta machine you should just divide your dough into smaller balls and cover up the once you’re not using and put the others through your pasta machine, through the thickest lasagna stand, thinning it until you have a really thin lasagna sheet. If you don’t have one you just need to cover up a surface with some flour, divide your dough into smaller parts and roll them out with your rolling pin until you get a very thin sheet. Believe me, you want to make this as thin as possible, if it’s even 2 millimeters too thick, your ravioli will not taste good at all. When you have your thin lasagna sheet, simply cut out circles, put our filling in the middle, put some water around the edges and press another circle on top, press down firmly around the filling to lock out any air bubbles. Make sure the edges are pressed very well, or your filling will burst out while boiling.
Put the ravioli in boiling water, until they float to the top (about a minute and a half should do it). So bottom line: don’t boil them until everything else is ready as well!
White wine sauce
Melt the butter, add the shallots and let them cook until they start to shine. Add your wine and stir it with a wooden spoon until half of it has evaporated. Add the broth, let the sauce thicken and reduce the heat to low. Now add the cream and let it cook until you have a nice thick sauce. Add some salt and pepper to taste and strain the sauce, removing all the onion pieces.
Peel the skin of the asparagus. To do this, lay down the asparagus on a flat surface and use a peeler. Do not, I repeat, do not! peel them standing up, they’ll most likely break and you obviously don’t want that. Once they are peeled, chop off the bottom (about 1-2cm) of the asparagus, boil some water and add the asparagus for about 10 minutes. In the meanwhile, put your cherry tomatoes on sticks, it’ll make them easier to grill. Remove the little mustache from the spring onions and take out a griddle pan or a barbecue.
Once the asparagus are boiled, everything will start to come together. Keep the water in the pot, which you’ll use to boil your ravioli once the veggies are done. Put the white wine sauce at low heat, to make sure it’s nice and warm when you start serving your meal. Now add some olive oil to the griddle pan and put all your veggies in it: cherry tomato sticks, spring onions and asparagus and grill them on both sides. If you’re using a barbecue or grill, simply put them in a silver tray and turn them once each side is grilled. Cut up the onions, top you dish off with some chives and enjoy your meal!