The Recipe

I didn’t follow a recipe for this dish, but here is a basic recipe I wrote just now:

3 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced or minced
1/2 pound asparagus, blanched until just tender, then shocked in ice water
1/2 pound fava beans, shucked and peeled
1 28-oz can Italian plum tomatoes, sent through a food mill
a few slices of prosciutto, diced
1/2 cup heavy cream (optional)
some Pecorino and/or Parmigiano-Reggiano cheese, for grating
salt and black pepper

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute until lightly toasted.

Add the blanched asparagus, and saute for a minute to heat.

Add the pureed tomatoes, the fava beans, and prosciutto. Simmer for about five minutes to cook the beans.

Add the heavy cream, if using, and simmer for a few minutes to reduce.

Cook the pasta until al dente, and toss with the sauce. Add the grated Pecorino/Parmigiano cheese to the pan and toss well.

The Recipe

Source: Pasta Improvvisata : How to Improvise in Classic Italian Style by Erica de Mane

2 pounds asparagus, tough ends trimmed, peeled if thick-skinned, and cut in small pieces on the diagonal
about 3 tablespoons unsalted butter
about 15 ramps, cleaned and trimmed but left whole
zest of 1 large orange
salt
freshly ground black pepper
juice of 1 large orange
1/3 cup homemade chicken broth
½ cup heavy cream
a handful of basil leaves, chopped
a few savory sprigs, chopped
1 pound saffron pasta, cut for tagliatelle
freshly grated Grana Padano or Parmigiano-Reggiano cheese

Set up a large pot of salted water to cook the pasta. Bring it to a boil and add the asparagus pieces. Boil until just tender, about 2 minutes. Lift the asparagus from the pot with a large strainer and run under cold water to stop the cooking and to preserve the bright green color. Drain.

In a large skillet, melt the butter over medium heat. Add the ramps and saute until just starting to soften, about 3 minutes. Add the asparagus and orange zest, season with salt and pepper, and saute 1 minute to blend the flavors. Add the orange juice and chicken broth and let the sauce simmer over medium heat for 2 or 3 minutes to blend the flavors. Add the cream, basil, and savory. Check the seasoning and simmer over low heat a few minutes longer.

Cook the tagliatelle until tender, drain well, and add to the pan. Saute briefly over very low heat, just to coat the pasta, adding a small handful of grated cheese. Transfer to a large serving bowl. Pass additional cheese at the table.

The Recipe

Source: From Biba’s Italian Kitchen by Biba Caggiano

For the Filling:

1 pound ricotta
6 ounces cooked fresh or frozen chopped spinach, squeezed dry
½ cup freshly grated Parmigiano-Reggiano cheese
½ teaspoon freshly grated nutmeg
1 large egg, lightly beaten
salt to taste

For the Tortelloni:

2 cups unbleached all-purpose flour
3 extra-large eggs

For the Asparagus Sauce:

¾ pound asparagus tips, approximately 4 pounds asparagus
1 cup heavy cream
½ cup chicken broth or clear vegetable broth
3 tablespoons unsalted butter
salt to taste
½ cup freshly grated Parmigiano-Reggiano cheese

Prepare the Filling:

Put all the filling ingredients in a medium-size bowl and mix well to combine. Taste and adjust the seasoning. Cover the bowl and refrigerate until ready to use. (The filling can be prepared several hours or a day ahead.)

Prepare the Pasta:

Prepare the pasta dough, using the flour and eggs in this recipe, and then roll out the dough and prepare tortelloni.

Prepare the Sauce:

Bring a small saucepan of salted water to a boil. Add the asparagus tips and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus tips and reserve about one third. Combine the remaining asparagus tips with the cream and the broth, and puree in a food processor to a smooth consistency.

Heat the butter in a large skillet. Add the pureed asparagus and reserved asparagus tips. Season with salt. Simmer the sauce over very low heat for a few minutes, or until the sauce has a medium-thick, creamy consistency. Keep sauce warm over very low heat while you cook the tortelloni.

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the tortelloni. Cook, uncovered, over high heat until tortelloni are tender but still firm to the bite. Drain tortelloni gently and place them in the skillet. Add Parmigiano and mix over low heat to combine. Serve immediately with some more Parmigiano, if desired.

The Recipe

Source: Second Helpings from Union Square Cafe by Danny Meyer

5 to 6 cups chicken stock
3 tablespoons olive oil
1 pound asparagus, washed, tough ends snapped off, tips cut off in 1-inch lengths, stalks cut into 1/4-inch-thick rounds
¼ pound morel mushrooms, split or quartered, depending on size, and washed (about 2 cups)
¾ cup washed and sliced ramps, spring onions, or leeks (white part only)
kosher salt
freshly ground black pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 ¾ cups arborio rice
1 ½ cups white wine
2 tablespoons butter
½ cup finely grated Parmigiano-Reggiano

Bring the chicken stock to a simmer in a saucepan.

Prepare the Vegetables:

In an 8-inch (3-quart), heavy-bottomed saucepan, heat 2 tablespoons of the olive oil over high heat. Add the asparagus and cook, stirring, until softened, 2 to 3 minutes.

Reduce the heat to medium. Add the morels and ramps, onions, or leeks and cook until softened 3 to 4 minutes. Season with 1 teaspoon salt and 1/8 teaspoon pepper. Using a slotted spoon, remove the asparagus, ramps, and morels from the pan and reserve.

Cook the Risotto:

Add the remaining tablespoon of olive oil to the pan. Add the shallots and garlic and cook until softened but not colored, about 1 minute. Add the rice and stir with a wooden spoon to coat with the oil.

Add the wine, bring to a simmer, and stir constantly until the rice has absorbed the wine.

Ladle ½ cup of hot chicken stock into the pan and stir until it is absorbed. Continue with the rest of the stock, adding ½ cup at a time and letting each addition become absorbed completely into the rice before adding more liquid. The constant stirring allows the rice to release its startch into the cooking liquid, resulting in the characteristic risotto creaminess. The grains of rice should be al dente. Count on approximately 20 to 25 minutes for the rice to cook.

Finish the Risotto:

When the rice is al dente and creamy, fold in the reserved asparagus, morels, and ramps or onions, and heat through. Stir in the butter, 2 ½ teaspoons of salt, 1/8 teaspoon of pepper, and ¼ cup of the Parmigiano. Spoon the risotto into a serving bowl or individual bowls, sprinkle with the remaining cheese, and serve immediately.