Tag Archives: asparagus

Mid-Week Catch Up, Week 7

So far we have had a great time in Spain.

On Monday we had a very windy ride and also some rain which made those 60 km quite hard. On Monday evening we went out for dinner to an Italian restaurant. We ate good food and treated ourselves to some nice desserts.
DSC06099On Tuesday we had a rest day and went to Torrevieja for some shopping. We also tried a vegetarian restaurant and the food was really good.
DSC06105 DSC06100 DSC06106In the evening we made pasta with asparagus. You need carbs when you are training and what can be better than pasta for that 🙂

Today we cycled up my first mountain 🙂 Jason has cycled up Sierra Espuña once before with his dad. He has also cycled other mountains on Jeju (South Korea) and in France last summer (Tourmalet and Hautacam among others).

I have really been looking forward to this as I want to keep pushing myself when it comes to cycling and see my abilities. This was my first mountain, but it will certainly not be my last, so much fun!

If someone had told me 3 years ago that I would love cycling and couldn’t wait to cycle up a mountain I would not have believed them. Life can change so much in a few years and right now I am loving the feeling of having found something I love doing 🙂 with someone I love doing it with ❤

DSC06137Sierra Espuña is 1500 meters. It is 25 km to the top and Jason was expecting it to take about 2 h. That is a long way just climbing.

We took it easy from the beginning, the goal was just to do it, not aiming to do it fast 🙂 Unlike the Astana pro cyclist that went past us at a very high speed. We heard him coming and then he was gone just as quick 🙂

DSC06149The higher we came the colder it got 🙂 When we reached the top there was snow on the ground and it was very misty. However, it felt very good and like a great achievement for me!

DSC06187DSC06193 DSC06198The descent was VERY cold to begin with. But when we came further down it got warmer again. Hardly pedaling for 25 km going down was great though!

Tonight we are enjoying some wine and homemade tapas. Tomorrow will be a short ride to watch the sunrise and get me some QOMs 😉

We hope you are enjoying your week as much as we are and that you are able to go out in the fresh air and get some exercise.

Zingy Asparagus Pasta

We love pasta, as you probably know, but we don’t always love the idea of cooking a complicated sauce to go with it. That’s when this sauce is perfect! You only need three ingredients for the sauce: asparagus, lemon juice, and butter, and all you do is slice the asparagus and fry it in the butter and juice; simples 😀 Continue reading

Egg and Asparagus Ravioli

A filling pasta dish with lots of flavour and no need to add any sauce.

Ingredients Serves 6
Cooking time: 60 mins

  • 400 g of fresh pasta
  • 500 g asparagus
  • 350 g ricotta
  • 25 g bread crumbs
  • 60 g parmesan plus extra for serving
  • 1 egg yolk
  • Salt and pepper
  • 12 eggs (only egg yolks needed)


  1. Make your own pasta, see the steps here.
  2. Snap the asparagus where the white part transitions to green.
  3. Chop the asparagus finely, and then fry it in butter over a high heat until soft.
  4. Grate the parmesan.
  5. Put the asparagus, parmesan, bread crumbs, egg yolk, and ricotta into a food processor and mix until smooth, yet firm. Add salt and pepper to suit.
  6. Put the mixture in a bowl, wrap with clingfilm and let it cool in the fridge.
  7. Roll out your pasta.
  8. Use a cutter to mark the circles for the ravioli. Leave a 2 cm space between each circle. Make sure you flour the surface underneath the ravioli, otherwise your ravioli will stick to the surface and break.
  9. Take the filling out of the fridge and put it in a piping bag.
  10. Pipe a circle of filling on the circles of ravioli, about 1 cm from the edge of the circle. Make sure to leave a hole in the middle for your egg yolk.DSC04511
  11. Pipe another layer of filling on top of the first circles of filling, to form a tower.
  12. Crack one egg and carefully remove the egg white. Place the egg yolk inside the circle of filling, repeat for all circles.
  13. Place another sheet of pasta on top of the filling and press the pasta dough around the circles of filling.
  14. Use a knife or a cutter to cut out the individual pieces of ravioli. Make sure there are no air pockets in the ravioli, which might cause it to break when you cook them.
  15. Boil two or three ravioli at a time in a large pot of salted water. When they float to the surface after about 2 mins, leave them for another 1-2 mins to boil.
  16. Take the ravioli out of the boiling water with a slotted spoon, the ravioli is too fragile to be drained in a colander.
  17. Serve the ravioli with some browned butter and grated parmesan.
  18. Enjoy!