Quick Pesto Tortellini with Asparagus and Capers.

It’s Spring!
Basil and asparagus are in season.
So it’s time to whip up this lovely asparagus tortellini.
All you need to do is buy the wonton wrappers and whip up your own pesto.
Then stick it all together …adulterated from this lovely food blog out of Berlin called NickyandMax.

You need for 4 fashionistas or 25 models:
20 wonton pastry sheets
175g cream cheese
70g fresh basil pesto
Salt
Freshly ground black pepper
1 tsp honey
2 bunches of green asparagus
50g butter
4 tbsp olive oil
20 capers
Handful chopped chives

•    Slip into Celine dress.
•    Pull on Balenciaga wedges
•    Pour a huge glass of wine. Inhale.
•    Now ask Bradley Co0per to set out 20 of wonton pastry sheets on the bench.
•    Toss the cream cheese with the pesto and mix into a mush.
•    Season with salt, pepper and some honey.
•    Brush the edges of your pastry sheets with water using a pastry brush. Think YSL foundation.
•    Spoon a teaspoon of the cream cheese mixture into the centre of each pastry sheet.
•    Fold the sheet over and gently squeeze the edges together, then press and squeeze again.
•    Wash, clean and cut the asparagus in half.
•    Heat the butter together with the olive oil in a wide pan.
•    Fry the asparagus until al dente then season with salt and a small drizzle of the honey. (optional : No more sugar!)
•    Add the capers right at the end and then warm them through.
•    Add the pesto tortellini to boiling salted water for 2 minutes and when they float to the top they are cooked.
•    Remove the tortellini from the water saving a splash to add to the pan of asparagus.
•    Place the tortellini on the plate and then accessorise with the asparagus and capers and sprinkle with chives.
•    Chic !