Summary

Ingredients

• 250 g tortellini with cheese fillin, coolin shelf
• salt and pepper
• 250 g asparaus, reen
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic)
• 2 spring onion (s)
• 50 g feta cheese
• 2 tablespoon parmesan, freshly grated
• liter ⅛ vegetable stock, possibly a little more
• 2 tablespoon parsley, smooth, chopped

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Instructions

1. Cook the tortellini in salted water according to the instructions on the packet, drain into a sieve and drain.
2. Wash the asparagus, peel the lower third and cut the stalks into bite-sized pieces. Peel the garlic and dice very finely. Clean and wash the spring onions and cut into rings.
3. Heat the oil and butter in a pan, fry the asparagus for about three to four minutes at a medium temperature. Add the garlic and spring onions, cook for another minute or two. Stir in the crumbled feta and parmesan, add a spoonful of vegetable stock, let the cheese melt.
4. Fold in the tortellini, lemon zest and parsley and season with a little lemon juice, pepper and possibly salt.