Ribbon pasta with asparagus

STEP BY STEP

Let's make something delicious.

1. 01

   For the toasts, toast the bread slices on both sides on a barbecue or in a griddle pan, then leave to cool on a wire rack.

2. 02

   Wash the radishes and slice thinly. Cut the ham into thin strips. Wash the herbs, shake dry and chop finely. Spread the cream cheese over the toasts, top with the radish slices and scatter over the ham strips and herbs.

3. 03

   For the strawberries, wash the fruit in a sieve. Remove the green tops and slice the strawberries thinly. Arrange the slices in rosettes on plates and drizzle with thin lines of balsamic glaze. Wash and dry the rosemary, then strip off the needles. Finely grind the rosemary with the sugar using a pestle and mortar. Dollop the mascarpone onto the strawberries and sprinkle with the rosemary sugar. Chill until ready to serve.

4. 04

   For the ribbon pasta, wash the asparagus, trim the ends and peel the lower third of the stalks. Cut into 5 cm pieces and halve or quarter lengthways, depending on the thickness of the stalks. Halve the orange and squeeze out the juice. Gently heat the olive oil in a deep frying pan. Add the asparagus and fry until lightly browned. Sprinkle over the sugar, allow it to caramelise lightly, then deglaze with the orange juice. Season with salt and pepper. Let the liquid reduce for a few more minutes. Pour in the cream and stir in the cream cheese. Reduce the heat to the lowest setting and keep the sauce warm.

5. 05

   Cook the wholewheat ribbon pasta in a large pan of boiling salted water according to the packet instructions until al dente. Drain and mix into the asparagus.

6. 06

   Break the trout fillet into bite-sized pieces and fold into the pasta. Serve the ribbon pasta in shallow bowls, garnished with freshly picked chervil. Serve with the toasts and strawberries.