Companion Asparagus Tagliatelle with Creamed Beetroot

• 225 g cooked beetroot
• 225 g ricotta
• 3 tbsps balsamic vinegar
• 750 g white asparagus
• 3 tbsps chopped parsley
• 15 walnut kernels
• 1,5 tbsps black sesame seeds
• Salt, pepper
• Water

This recipe is created with the i-Companion XL heating food processor. #Spring2021

Cut the beetroot into pieces.

Add the beetroot, ricotta, vinegar, salt and pepper to the mixer bowl with the Ultrablade knife attached. Lock the lid with the cap and set it to Speed 11 for 1 minute. Scrape the sides and lock the lid with the cap. Set it to speed 10 for 30 seconds. Set aside the creamed beetroot.

Wash and cut off the ends of the asparagus. Peel them with a peeler and cut into thin strips. Pour 700 ml of water into the mixer bowl. Place the asparagus tagliatelle in the steamer basket. Lock the lid with the cap and set it to P1 Steam mode for 10 minutes.

Place the asparagus tagliatelle on the plates and dress with the creamed beetroot, walnuts, chopped parsley and sesame.

Optional: Serve with a slice of sourdough