Clean, wash, and cut the asparagus to the desired size and blanch them in boiling water. Once cooked, remove the asparagus from the water and immerse them in ice-cold water. Meanwhile, blend the squacquerone cheese, oil, and pepper until a cream is obtained. Cook the Cappelletti and toss them in a pan with butter and aromatic herbs.
Assemble the dish with a bed of squacquerone cream, the Cappelletti, and garnish with slightly sautéed asparagus tips with oil and Parmesan, ham powder, and Parmesan crisps.
Chef Alessandra Baruzzi, advanced training chef – fic.