Asparagus and Gorgonzola tart

Ingredients for 4 people:

* 450g asparagus
* 30g butter
* 200g Gorgonzola
* salt
* pepper

Trim and wash the asparagus and cook it in salted boiling water.
Drain and leave to cool.
Cut the Gorgonzola into pieces and melt in a pan with the butter.
Flavour with freshly ground pepper.
Arrange the asparagus in a dish, cover with the hot gorgonzola sauce and serve.

Berry and mascarpone tart

Crust:

250g whole-wheat biscuits
120g butter
80g sugar
cinnamon

Filling:
3 egg yolks
100g sugar
500g Mascarpone
300g mixed summer berries
25g leaf gelatine
250ml fresh cream (30% fat)
Garnish:
100g summer berries
50g whipped cream

Mix the biscuits, sugar and cinnamon in the blender, then add the melted butter.
Line a 24-26 cm springform pan evenly with the mixture and place in the refrigerator.
Beat the yolks and sugar till fluffy, add the Santa Lucia Mascarpone and the blended fruit.
Soak the gelatine in water for a few minutes, squeeze gently and mix into the blended mixture carefully. Whip the cream and gently fold into the mixture, then turn it onto the prepared crust.
Chill the tart in the refrigerator for at least 3-4 hours.