Potato cappelletti, bottarga and white asparagus

Cook the potatoes in boiling salted water, then drain and use a potato ricer or masher to make a fluffy mash. Allow the mash to steam dry

Make your pasta dough by combining all the ingredients in a bowl and mixing well. Once they’ve come together, tip out onto a lightly floured surface and knead for 5 minutes, until the dough is nice and bouncy. Cover with cling film and leave to rest for an hour

To make the chive oil, combine the chives and oil in a blender and blend on high speed until the chives fully emulsify. Pass through muslin into a bowl and set aside 

Combine the dry mash, grated taleggio, grated bottarga, lemon zest and some salt in a bowl and mix well. Transfer the filling to a piping bag

Roll out the pasta using a pasta machine to the thinnest setting possible, and cut out 24 circles with a circular cutter. Fill each with a little mixture from the piping bag, then lightly wet the edges using your finger

With dry hands, fold over into half circles and seal tightly, removing as much air as possible. Pull the two corners towards each other and pinch together to shape the cappelletti

In a pan of boiling salted water, blanch the asparagus for 1 minute, then remove with a slotted spoon

Transfer the cappelletti to the water to cook for 2 minutes

Melt the butter in a saucepan, and slice the white asparagus into rounds. Add the asparagus to the pan, followed by the pasta and a few spoonfuls of the pasta water. Swirl the pan to emulsify the sauce and serve immediately with the chive oil, and some bottarga and lemon zest grated on top