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Asparagus open ravioli with shallots, cream & basil  

Serves 2

 

1 clove of garlic crushed

1 shallot finely chopped, fried in a little butter

125ml glass of white wine

Small  handful of basil leaves , chopped

200g asparagus tips, blanched for 2 minutes

142 ml of double cream

6 sheets of fresh lasagne, trimmed into squares and cooked until al dente

 

  1. Fry the shallot and garlic in a little butter, then add the wine.
  2. Bubble until reduced by half
  3. Add the cream and cook for 3 minutes
  4. Add the asparagus and stir to warm through.  Then stir in the basil
  5. Serve 3 sheets of pasta per person, layered with the asparagus sauce.

 

Serve with a chilled fino

 

 

 

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© Tim Charlesworth