Vegan Mezzelune With Asparagus Filling | Recipe | Zucker&Jagdwurst

Ingredients

• For the pasta dough:
• 100 g (0.75 cup) spelt flour
• 100 g (0.75 cup) durum wheat semolina
• 100 ml (0.33 cup) water
• 0.25 tsp salt
• 1 tsp olive oil
• For the filling:
• 70 g (2.5 oz) hazelnuts
• 200 g (7 oz) green asparagus
• 1 onion
• 2 garlic cloves
• 1 lemon (zest and juice)
• 100 g (3.5 oz) plant-based cream cheese
• 40 g (1.75 oz) vegan parmesan
• vegetable oil for frying
• salt
• pepper
• For the lemon-hazelnut sauce:
• 100 ml (0.33 cup) plant-based unsweetened heavy cream
• 1 lemon (juice)
• 2 tbsp hazelnut butter
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• Also:
• 250 g (9 oz) green asparagus
• 10 g (1 tbsp) vegan butter
• 1 tsp salt
• 1 tsp sugar