• Tortelli ricotta et asperges – 500 g

• 1 botte d’asperges, rincées et parées

• 2 petites courgettes (ou 1 moyenne), rincées

• 1 botte de coriandre fraîche, rincée et égouttée

• 2 oignons verts, ciselés

• 1 gousse d’ail pressée

• 1 citron en jus

• 45 mL (3 c. à soupe) d’huile d’olive extra vierge

• 60mL (¼ tasse) de noisettes

• Sel et poivre, au goût

• 200g perles de bocconcini, égouttés

• Bring salted water to a boil in a large pot.

• Cut the asparagus into pieces about 1 inch long. Reserve.

• Cut the zucchini into ribbons with a peeler, roughly chop the cilantro and chop the green onions.

• In a small bowl, combine the garlic with the lemon juice and olive oil. Reserve.

• When the water boils, immerse the tortellis in it. When the water starts to boil again, add the asparagus and cook for 4 minutes. Drain and rinse with very cold water.

• Meanwhile, in a dry pan over medium-high heat, toast the hazelnuts for a few minutes until the skin cracks and is fragrant. Let cool.

• In a large salad bowl, gently toss the tortellis with the asparagus, zucchini, green onions, cilantro, bocconcini pearls, vinaigrette, salt and pepper.

• Optional: With your fingers, rub the hazelnuts to remove the skin as much as possible.

• Roughly chop the hazelnuts.

• Serve the salad in bowls and garnish with toasted hazelnuts. Enjoy your meal!