Foiade with asparagus

For the sauce

• 200 g Stracchino cheese
• milk
• 1 egg yolk
• 500

Cut the Stracchino into cubes, cover with milk in a heatproof bowl and leave to soften for around an hour.

Mix together the flour, semolina, eggs, oil, salt and a little water to make a smooth and fairly dry dough. Wrap in a cloth and leave to rest for 30 minutes. Roll the dough out into a 2–3 mm thick sheet and cut into irregular shapes (squares or rectangles).

Bring water to a