Ingredients

Ingredients:
75 gr of asparagus
200 gr of Soresina Ricotta cheese
1 onion
50 gr of Soresina Grana Padano
100 gr of Soresina cream
1 egg
1 roll of puff pastry
oil, salt and pepper to taste

PREPARATION

• Wash the asparagus well, clean them from the hardest part and then reduce them to chunks.
• Finely cut the shallot, then put it in a pan to brown with oil.
• Once golden brown, add the previously cut asparagus. Beat the egg in the meantime and pour it into a bowl with ricotta cheese, Parmesan cheese and cream.
• When the asparagus are ready, add them to the filling and add salt and pepper.
• Roll out the dough in a container with baking paper so as to leave some excess borders. Pour the filling and cover the edges with the dough, then bake for 30 minutes at 180° and serve.