Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Cockerel with tagliatelli arciduca
Cockerel with tagliatelli arciduca

Ingredients
- Tagliatelli (A10-XL) – 200 g (4 nests)
- Archiduc sauce (H32) – 150 g
- Cockerel – ½ pc
- Brown button mushrooms – 6 pcs
- Garlic – 1 clove
- Thyme – ½ branch
- Rosemary – ½ branch
- Olive oil – 1 tbsp
- Butter – 1 nut
- Salt and pepper
- Oven-roasted cherry tomatoes (garnish) – 5 pcs
Preparation
- Season the inside of the cockerel with salt and pepper and add the garlic, thyme and rosemary. Brush the cockerel with oil and season to taste. Cold in the oven and bake at 180° C for +/- 40 minutes.
- Sprinkle with the baking liquids. Reduce the temperature when the skin browns too quickly.
- Brush and cut the mushrooms into quarters. Fry them with a knob of butter and season to taste. Reserve 1/3 of the mushrooms to decorate the plate.
- Heat the sauce according to the instructions on the packaging.
- When the spring chicken is cooked, cut it in half and keep it warm.
- Heat the tagliatelli for 75 seconds in lightly salted water and drain. Pour the pasta into the pan with the mushrooms, add 1/3 of the Archiduc sauce and mix everything together.
- Make a bed of Archiduc sauce with the remaining 2/3 of the sauce and place the cockerel on top. Make a tagliatelli roulade with a chef’s fork. Garnish with the remaining part of the mushrooms and with roasted cherry tomatoes.