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Tortillas with asparagus

70 MIN


White flour
200 g
Monini green pitted olives
as needed
Brewer's yeast
25 g
as needed
Extra Virgin olive oil
as needed
1 spoon (or honey)
1 handful
as needed
Soy sauce
4 spoons
2 spoons


For the tortillas:

  1. Pour the flour on to a pastry board. Dissolve the salt in about 300 ml of water, add the Extra Virgin olive oil and gradually pour the water into the flour, stirring and kneading gently until the mixture is smooth and homogeneous. Let the dough rest covered for about ten minutes.
  2. Form little balls and press them first with your hands, then with a rolling pin form thin discs of regular thickness that will then be transferred to a separate sheet of greaseproof paper.
  3. Heat a non-stick pan and cook the tortillas one by one, heating them for 5 minutes on each side.

For the filling:

  1. Peel the asparagus by removing the woody part. Wash and cut into thin slices, leaving only the tips whole. Peel, wash, dry and cut the spring onions into round discs. Clean, wash and coarsely chop coriander. Finely chop the walnuts.
  2. Prepare a soya glaze, heating it for one or two minutes in a saucepan with 2 tablespoons of sugar and 4 tablespoons of soya.
  3. In a wok type pan, pour a few tablespoons of good Extra Virgin olive oil. Add the spring onion rings and asparagus. Salt to taste. Pan fry, add a few tablespoons of water if necessary.
  4. After ten minutes of cooking, add the chopped walnuts, stir. Turn off the heat. Sprinkle everything with a teaspoon of chopped coriander, a little grated ginger and a teaspoon of soya glaze. Mix well.

Serving suggestions

  1. Roll the tortilla on the table first, and assemble two or three tablespoons of the filling. Individually roll each one onto itself taking care to place two asparagus tips toward the end of the "cannoli" - rolls that are formed.
  2. Proceed in the same manner until all the ingredients are used.
  3. Place the tortillas in the dish and to complete, garnish them with the remaining soya glaze and the remaining chopped coriander.

A little extra

In cooking, Monini's Classico Extra Virgin Olive oil is always perfect.

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