Asparagus Filling

• 3 tablespoons extra-virgin olive oil
• 1/2 pound asparagus, trimmed and cut crosswise into 1/4-inch pieces
• 2 bunches scallions trimmed and sliced crosswise into 1/4-inch pieces (about 1 cup)
• 1/2 teaspoon salt
• 1 pound (2 cups) ricotta, fresh or packaged
• 1 egg
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
• 1/4 teaspoon freshly ground white pepper

1. Pour the oil into a medium skillet, stir in the sliced asparagus and scallions, sprinkle with 1/4 teaspoon of the salt, and cook about 3 minutes over medium heat, until the asparagus is soft but not browned and the scallions are wilted.
2. Let cool briefly.
3. Stir together the ricotta, egg, and grated cheese until smooth.
4. Stir in the wilted vegetables, scraping the pan to include the oil, and fold together with the pepper and remaining 1/4 teaspoon salt until evenly blended.

extravirgin olive oil, scallions, salt, ricotta, egg, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/asparagus-filling-384475 (may not work)