Walnut Flour Dumplings with Green Asparagus

For the walnut flour pastry with green asparagus, first prepare the dough. For this, mix the flours and the golden semolina. Salt, eggs (set aside a little of one egg) and olive oil knead into a dough. Place in the refrigerator for at least 1/2 hour.

Meanwhile, prepare the filling. Wash the green asparagus, cut away bottom ends. Cut into small pieces. Cook briefly in salted water with a little sugar a small piece of butter until tender. Strain and puree with crème fraiche. Add some finely chopped onion leek (or chives). Season with salt & pepper. Roll out the dough thinly and cut out circles with a pastry cutter.

Place a weak tablespoon of filling on a dumpling in the center, brush the edges with the remaining beaten egg and fold up with the dumpling cutter. Place in boiling salted water and cook slowly for a few minutes until the patties float.

In the meantime, wash a few stalks of green asparagus, cut off the ends and cut off diagonally about 3 cm long pieces. Melt the butter in a pan and chop the garlic cloves finely, press down a little and add to the pan with the asparagus pieces.

Fry well until the asparagus is firm to the bite. Arrange the walnut flour patties with green asparagus and serve.

Preparation Tip:

Serve the walnut flour dumplings with green asparagus with arugula and radish salad with caramelized walnuts. Spread any remaining filling on the plate.

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