Asparagus Egg Yolk Ravioli Truffle Oil Parmesan Recipes

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Steps:

• Melt butter with olive oil in a large skillet over medium heat.
• Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness.
• Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Steps:

• To make the egg yolk ravioli, lay six wonton wrappers on a clean dry surface. Mix the cornflour with a little cold water to form a smooth paste. Using a pastry brush, brush the outer edges of each wrapper with the cornflour mixture.
• Gently separate the eggs, being careful not to break the yolk. Sit a yolk in the centre of each wonton wrapper. Place another wrapper over the top and firmly press the edges down to seal, taking great care to avoid breaking the yolk. Repeat with the remaining eggs. Refrigerate the ravioli on baking paper dusted with cornflour until required.
• Bring a large saucepan of salted water to the boil and briefly blanch the asparagus. Drain, put the asparagus in a bowl, add the butter and season with salt and black pepper. Keep warm.
• In another large saucepan of boiling salted water, cook the ravioli for a maximum of 3 minutes. Remove with a slotted spoon and rest on a plate.
• To serve, divide the asparagus among serving plates. Rest the ravioli on top of the asparagus, with some shaved parmesan alongside. Drizzle with truffle oil and finish with a good grind of black pepper.