Asparagus Caramelle | Bengingi

Ingredients

• For the pasta dough
• 350 gr 00 flour
• 12 pasture raised egg yolks
• 1 pasture raised egg
• 1 tsp spirulina powder
• 5 gr salt
• For the filling
• 450 get ricotta
• 20 asparagus
• 3 garlic confit
• 1 pickled lemon
• 1 tsp black pepper
• Yogurt stone/ricotta salata (to your liking)
• For the sauce
• 80 gr butter
• 30 gr water
• 10 tips of asparagus
• Salt
• For serving
• Sumac