Asparagus pasta pockets

Ingredients for 4 servings:

• 100 g flour
• 1 egg(s), size L
• Salt
• 50 ml Prosecco, maybe a little more
• 300 g white asparagus
• Salt
• 1 pinch(s) of sugar
• 1 tbsp butter
• 100 g mushrooms, brown
• salt and pepper
• 100 g ham, Parma or Serrano
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp parsley, flat, chopped
• 4 tbsp butter
• 2 tbsp pine nuts, if desired

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

warm starter from my 2011 competition menu

Mix the flour with the egg, season with salt, and gradually add the Prosecco. Knead until a smooth dough forms. You may need a little more liquid. Wrap the dough in cling film and let it rest in the refrigerator for about 1 hour. In the meantime, peel the asparagus, trim the tips, and set aside. Cut the asparagus pieces into 1 to 1.5 cm cubes. Blanch these in salted water with sugar and butter for about 2 minutes. Remove from the pan and set aside. Cook the asparagus tips in the same water until almost cooked and keep warm. Clean the mushrooms and also cut them into 1 to 1.5 cm cubes. Brown them in a pan with olive oil, season with salt, pepper, and drizzle with lemon juice. Simmer until all the liquid has evaporated. Let cool slightly. Cut the ham into thin strips. Roll out the pasta dough thinly and cut out 12 to 16 circles of about 8 cm in diameter. Spread the filling and ham on half of the pastry pieces, then place another circle on top. Brush the edges with water and press firmly together with a fork. Cook the pastries in a large pot of salted water for about 5 minutes. Serve the drained pastries with the white asparagus tips and melted butter. If desired, toast pine nuts in a dry pan until golden brown and sprinkle them on top before serving.