In ancient Rome, asparagus was grown in gardens where the largest stalks are said to have reached up to three spears to the pound (150g each, some 15x larger than the typical spears found today). The Romans revered asparagus, freezing it in the Alps for the winter feast of Epicurious, whilst the Emperor Augustus is reputed to have built a fleet of ships specifically to transport asparagus around the Roman Empire.
In this exquisite spring dish, we celebrate Italian asparagus at its finest. Our beautiful wild asparagus is foraged in the green region of Abruzzo, where, as the spring sun takes hold, foraging for all manner of vegetables is a popular pastime of Abruzzese. But no spring vegetable is as prized by local people as wild asparagus, whose distinctly fresh, earthy undertones make this week's tortelloni so utterly irresistible.
We hand-fill each tortellone with asparagus and, to complement its subtle spring flavour, creamy ricotta cheese, sourced in Italy. To serve, a gentle anointing with thyme butter is all that is required to enhance the flavour of our asparagi, though, of course, the scant scattering of rosemary-flavoured grissini crumbs evokes the Italian countryside at its greenest and most beautiful.
INGREDIENTS (allergens in bold): Fresh Pasta (Flour 00 (Wheat), Eggs, Durum Wheat Flour, Salt, Water) Asparagus, Ricotta cheese (Milk), Italian grated cheese (Milk), Salt, Vegetarian Rennet, Preservative (Egg Lysozyme), Breadcrumbs, (Wheat Flour, Salt, Yeast), Salt, Black Pepper.
GARNISH INGREDIENTS: Butter, Thyme, Rosemary Crumb (Wheat)
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Wild Asparagus Tortelloni with Thyme Butter & Rosemary Crumb
|Wild Asparagus Tortelloni||175g||410kCal|
Please note the above nutritional guidance is based on our estimates only.