THE bundles with asparagus they are a refined and tasty first course with an easy recipe. Egg puff pastry dumplings, filled with seasonal vegetables, softened by the béchamel e au gratin baked. An idea that will captivate you.
Ingrediants
- 400 g of fresh egg pasta in sheets
- 1 bunch of asparagus
- 170 g of gorgonzola
- 80 g of fontina
- 30 g of butter
- 1 red onion
- a generous cup of bechamel sauce
- grated parmesan cheese
- chives
- fresh marjoram
- extra virgin olive oil
- salt
- pepper
THE bundles with asparagus are the recipe of a first course original and tasty. In fact, these are blanched egg sheets filled with a very simple filling, which combines the delicate flavor of asparagus to the most determined of cheeses, locked up like a bundle and moved on to au gratin on a bottom of bechamel.
Easy to do, the asparagus dumplings are placed halfway between crepes and lasagna: they are soft and delicate but sufficiently crunchy at the ends; they are stuffed but not excessively rich in seasoning. In a word they are delicious. And thanks to the ease of the process, they are a tasty alternative both to a simple plate of pasta, even for a daily family dinner, and to a more refined and elaborate first course in Special occasions.
If you are looking for first courses with asparagus to fully enjoy the season of these fabulous vegetables, you will find many other ideas in the virtual pages of the Spoon, from the more classic Risotto with asparagus to the delicious Lasagna asparagus and salmon.
OTHER TASTY RECIPES: Asparagus crepes rolls, Asparagus crepes, Tagliatelle with asparagus
How to prepare: Fagottini with asparagus
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
35 min
- Portions
-
4
How to prepare: Fagottini with asparagus
Preparing these asparagus dumplings is very simple. In a pan, sauté the finely chopped red onion with the butter and a drizzle of oil and, when it becomes transparent, add the peeled and cut asparagus (the tips will be divided in half). Add salt, pepper and cook taking into account that the asparagus should be tender but not too soft. Withdraw and set aside.
Then transfer them to a bowl with the diced cheeses and add the fresh marjoram. Jumbled up. Shape the sheets of fresh pasta into squares of 14 cm per side. Blanch them two at a time for a few seconds, drain them with a slotted spoon and pass them in a bowl with cold water. Take them out and let them dry on a cloth. Take a square and stuff it with a spoonful of the mixture.
Close in a bundle bringing the corners back to the center and tie with kitchen twine. Proceed in this way until all the ingredients are used up, keeping a few tips aside for decoration. Place the bundles hand by hand inside a buttered baking dish and with the bottom covered with béchamel. Add the asparagus tips kept aside, spread a few flakes of butter and sprinkle with grated Parmesan. Bake in a preheated oven at 180 degrees for about 25 minutes. Remove from the oven, remove the kitchen string and replace it with the chives and finish with a grind of pepper to taste. Allow some miuto to settle and then serve the asparagus dumplings.
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