
400 g fine durum wheat semolina
200 ml water
600 g green asparagus
1 bunch fresh tarragon
50 g olive oil
1 garlic clove
20 g pine nuts
400 g artisan smoked trout
- Make the homemade orecchiette:
- Pour the semolina into a bowl and create a well.
- Add the water and mix by hand until a firm dough forms.
- Transfer to a lightly dusted work surface.
- Knead the dough by folding it repeatedly until smooth and elastic.
- Cover with plastic wrap and let rest 30 minutes at room temperature (or several hours in the fridge).
- Cut off a portion, roll into a 1 cm-thick log, and slice into 1 cm-wide pieces.
- Using a smooth knife, press and roll each piece to create a rough disc.
- Flip over your finger to form a small indentation.
- Arrange the orecchiette on a tray lined with parchment paper and dusted with semolina.
- Cook in boiling salted water for 5 to 7 minutes (longer if dried).
- Prepare the asparagus:
- Snap off the tough ends (about 2 cm) and rinse the asparagus.
- Place on a baking tray, drizzle with olive oil, and toss to coat evenly.
- Roast at 200°C (390°F) for 12 minutes (cut thick asparagus in half if needed).
- Check tenderness with a knife and bake longer if necessary.
- Make the tarragon pesto:
- Blend the olive oil with washed and dried tarragon, garlic (optional), and pine nuts.
- Season with salt and pepper to taste.
- Assembly and plating:
- Drain the cooked orecchiette.
- Toss with the tarragon pesto, adding gradually to achieve the perfect balance.
- Add the roasted asparagus, crumbled smoked trout, and fresh tarragon leaves.
- Sprinkle with sea salt and serve immediately.