Perfect for asparagus season (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14 oz (400g) refrigerated tortellini
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7 oz (200g) ham
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1¾ cups (400ml) heavy cream
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1 teaspoon butter
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½ cup (60g) freshly grated Parmesan cheese
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2 egg yolks
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10.5 oz (300g) green asparagus
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2 garlic cloves
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1 tablespoon olive oil
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Pinch of nutmeg
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Salt and freshly ground pepper
# Instructions:
01 -
Trim the woody ends from the asparagus and cut the spears into 1-inch (3cm) pieces. Peel and finely mince the garlic. Cut the ham into thin strips.
02 -
Cook the tortellini according to package instructions until just tender.
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Heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 2 minutes until bright green. Add the butter, then the ham strips and minced garlic, and cook together for another minute.
04 -
Pour half of the cream (about ¾ cup or 200ml) into the skillet and bring to a gentle simmer over low heat. Add the drained cooked tortellini to the ham and cream mixture, stirring gently to combine.
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In a bowl, whisk together the egg yolks, grated Parmesan cheese, a pinch of nutmeg, a little salt and pepper, and the remaining cream until well combined.
06 -
Pour the egg and cheese mixture into the skillet with the tortellini. Cook on the lowest possible heat for just 1 minute, stirring gently until the sauce thickens to a silky consistency. Serve immediately.
# Notes:
01 -
This dish combines the creamy texture of classic Tortellini alla Panna with the fresh, crisp bite of spring asparagus.
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The egg-cream mixture should only be heated briefly over very low heat to prevent it from curdling.
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This recipe is particularly well-suited for spring and early summer when asparagus is in season.