Place ricotta into a sieve and leave to drain for 1 hour.
Transfer to a bowl and mix with cheese, season with salt and pepper.
Liberally sprinkle semolina onto a tray, make 30g balls of ricotta mix and roll in the semolina.
Dredge through more semolina and leave to dry in the fridge for 3 days.
When ready to serve, poach for 2-3 minutes until they float.
Meanwhile, heat butter in a pan until it starts to foam, add hazelnuts followed by the drained dumplings and toast in the butter.
Place dumplings on kitchen roll, transfer hazelnut butter to a bowl
Remove woody stalk and sharp edges then blanch asparagus in salted boiling water for 2-3 minutes until cooked.
Mix together egg, breadcrumbs and chiffonade mint and parsley into the bowl with the hazelnut butter, season with a squeeze of lemon
Place asparagus and dumplings on a plate, spoon over hazelnut mixture
Place ricotta into a sieve and leave to drain for 1 hour.
Transfer to a bowl and mix with cheese, season with salt and pepper.
Liberally sprinkle semolina onto a tray, make 30g balls of ricotta mix and roll in the semolina.
Dredge through more semolina and leave to dry in the fridge for 3 days.
When ready to serve, poach for 2-3 minutes until they float.
Meanwhile, heat butter in a pan until it starts to foam, add hazelnuts followed by the drained dumplings and toast in the butter.
Place dumplings on kitchen roll, transfer hazelnut butter to a bowl
Remove woody stalk and sharp edges then blanch asparagus in salted boiling water for 2-3 minutes until cooked.
Mix together egg, breadcrumbs and chiffonade mint and parsley into the bowl with the hazelnut butter, season with a squeeze of lemon
Place asparagus and dumplings on a plate, spoon over hazelnut mixture
