Terlan Asparagus Schlutzer with Chive Butter

Put Type 1050 and Type 405 flours in a bowl, add the egg, olive oil and salt and mix with lukewarm water to form a dough.

Knead the dough for 6–8 minutes until smooth and elastic; if necessary add a little water in small amounts.

Cover the dough and let it rest for about 30 minutes at room temperature.

Meanwhile, very finely chop the peeled raw asparagus and finely dice the onion.

Heat butter in a pan and sauté the onion until golden; then let it cool.

Stir together the onion, asparagus, ricotta and freshly grated Parmesan and season with salt and pepper.

Roll the dough thin in batches with a pasta machine and cut circles (approx. 5 cm) with a round cutter.

Place a little filling in the center of each circle, moisten the edge with water and fold the circles into half-moons; press the edges firmly together.

Bring plenty of salted water to a boil and gently cook the Schlutzer for about 5 minutes, until they float to the surface.

Drain the Schlutzer, transfer to plates and sprinkle with Parmesan.

In a pan, let the butter foam, stir in the chives and pour the chive butter over the Schlutzer.