Ravioli stuffed with green asparagus and manchego cheese

(Can be half a day in advance). Wash asparagus and cut off points of approx. 4 cm. Cook in a saucepan with boiling water and salt asparagus tips for approx. 3 minutes. Rinse in a sieve under cold water and let it drain. Cut woody ends of asparagus parts. Steal slants in slices of about 1/2 cm. To cut into pieces. Cut the basil into strips, keep four small tufts for garnishing. Heat in wok truffle oil. Asparagus on a medium-high heat in about 4 minutes, stirring al dente. Add to and 2 tablespoons of basil for approx. 1 minute. 1/4 Part of Manchego roughly grated, cut into cubes of about 1/2 cm. Fry cheese cubes with asparagus. Season with pepper. Grease the baking sheet with parchment paper. Boil lasagne sheets in plenty of boiling water and salt according to directions for use. Drain over the edge of colander. Place sheets of lasagne on baking sheet. On one side, spoon large tablespoons of asparagus and fold the lasagne sheets in half. Cover with plastic foil until use. Clean the forest onions and cut into rings. Remove carrots from field lettuce. Melt butter in pan. Fry the spring onion, lamb's lettuce and the rest of basil and gently braise for about 2 minutes. Adding slimming cream and puree everything to smooth sauce with hand blender. Season with salt, pepper and pinch of nutmeg.

Preheat oven to 175 ºC or gas oven 3. Preheat four plates. Bake the baking plate in the middle of the oven and let ravioli be hot through in 5 to 7 minutes. Slowly reheat field salad sauce. Spread sauce on plates. Place 2 ravioli on each plate. Give a little sauce over it and garnish with asparagus tips, grated cheese and a tuft of basil.