Saffron and Goats Cheese Tortellini with Asparagus

Now we are doing a nice and light pasta dish, it is vegetarian and extremely tasty. It is Tortellini which are filled with creamy goats cheese and cream cheese. I make a green and white puree out of the asparagus, then have some al dente Asparagus and to top it off I will serve some raw Asparagus chips. At the end we drizzle some extra virgin olive oil on it and some finely sliced black truffle, it just gives the edge to it and makes this already great dish a little fancier.

As usual truffles are totally optional, you really don't need them to create a great dish. Please don't substitute them with truffle oil as otherwise everything will taste and smell of the oil, just use a really good extra virgin olive oil, which will add to the flavor instead of overpower all the subtle flavors.

I like colorful dishes, the eye eats as well. The asparagus goes so well with the bright yellow of the tortellini and for me the truffle doesn't just give a colorful accent, but is as well very tasty.

This dish will be on our menu in Restaurant 9 as from December 18, so the first menu changes there. I will have most probably every other week a new change till the whole menu is changed, then I will start again and change more, all the times

Recipe
250 G  (10 oz) Saffron Pasta dough
100 G (3 oz) Goats Cheese
50 G (2 oz) Cream Cheese

500 G (1 lb) Green Asparagus
500 G (1 lb) White Asparagus
50 Ml (2 oz) Olive oil
10 Ea Red Cherry tomatoes
10 Ea Yellow Cherry tomatoes

50 G (2 oz) Black truffle
1 Pun Micro herbs

50 Ml (2 oz) Olive oil

Method
Roll the pasta dough out thinly, cut in rounds
Fill with fresh goats cheese and form tortellini
Blanch in salt water till al dente, then put in ice water

Take half of each asparagus and boil till soft
Put the green asparagus straight in ice water to preserve the color
Blend them individually, season and mix up with olive oil

Blanch the other asparagus till al dente

Blanch and peel the cherry tomatoes

Cut some fresh white asparagus in very thin chips
Keep them in cold water to crisp them up

Put the hot puree on the plate
Top with the tortellini
Garnish with asparagus, chips and truffle
Then at the end put some micro herbs on top