One day I will spend my afternoons making perfect tortellini like an Italian Nonna but until then I chuck a package of the fresh stuff in my trolley to make this quick weekday meal. It’s extremely comforting to eat these plump little floating parcels drenched in delicious broth and it gives me another excuse to make the most of asparagus season. If you like spice then you can add some chopped, fried chilli to the garnish and it will boost your immune system and metabolism.
Serves 2 Adults
500ml chicken or vegetable stock
1/2 head of garlic
1 tsp olive oil
pouring salt and sea salt
optional: 1/2 red chilli and/or chilli oil
- Bring a large pan of salted water to the boil and once it’s boiling blanche the asparagus for 3 minutes. Peel and chop the garlic then fry in a small frying pan on a medium heat for 7-9 minutes (if using chilli, chop and add to the garlic). You want to release the flavours without burning the garlic (and chilli if using) so keep the heat low.
- Once the asparagus is blanched use tongs to lift them out of the water and put them in the same pan as the garlic to keep warm whilst the tortellini cooks. Tip the tortellini into the boiling salted water and cook according to the package instructions until they are soft and plump.
- Pour the stock into a small saucepan and bring to a gentle simmer over a medium high heat. You don’t want it to boil. Using good stock is essential so use homemade (Vegetable Stock Recipe) or buy the best stuff you can afford.
- Once cooked drain the tortellini and divide between two bowls. Pour over the broth then top with the asparagus (cut in half to make it easier to eat) and finish with the fried garlic (and chilli if using) then sprinkle with chopped parsley, sprinkle over a little sea salt and add a few drops of chilli oil.