Tortellini with Green Asparagus and Egg

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 100 g butter
• 1 egg
• 2 tbsp cold water
• baking paper
• 500 g dried peas (for blind baking)
• 500 g Green Asparagus
• 6 tsp crème fraîche
• Salt
• freshly ground pepper
• 6 Eggs
• 100 g grated Gouda (spicy)

Instructions

1. 1.

   Knead flour, salt, butter pieces, egg and water into a smooth shortcrust dough. Wrap in foil and refrigerate for 30 minutes.

2. 2.

   Roll the dough on a floured surface and cut out six tall tortellini shapes (10 cm diameter). Press the dough up at the edges.

3. 3.

   Trim baking paper and place it on the dough. Add peas and bake the tortellini in a preheated oven at 200°C for about 15 minutes until golden brown (blind baking).

4. 4.

   Wash asparagus, peel the lower third, trim ends, and cut into ~5 cm pieces. Blanch in plenty of boiling salted water for about 2 minutes, then drain, shock in ice water, and let dry.

5. 5.

   Remove tortellini from the oven, discard paper and peas, and allow to cool slightly.

6. 6.

   Add 1 tsp crème fraîche to each tortellini. Sprinkle with salt and pepper. Arrange asparagus on top. Crack an egg into each tortellini carefully. Sprinkle grated cheese and pepper, then bake at 200°C for about 7 minutes until the cheese is melted and lightly browned.