Pasta with Asparagus and Truffle

Ingredients

• 400 g fine flour
• 4 eggs
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 500 g Green Asparagus
• 1 tbsp butter
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 small black truffle (small)
• 5 basil leaves (for garnish)
• 100 g grated Parmesan

Instructions

1. 1.

   Process the flour with eggs, salt and olive oil into a smooth dough. Knead in some cold water if needed. Shape into a ball, cover with a damp cloth and let rest for 30 minutes.

2. 2.

   Divide the dough into thirds and roll each piece very thin on a floured surface or through a pasta machine. Cut into pieces about 4 cm wide and 20 cm long. Let dry briefly.

3. 3.

   Wash the asparagus, trim the ends and peel the lower part of the stalks. Boil in lightly salted water for 10-15 minutes until al dente. Remove and drain.

4. 4.

   Heat butter and olive oil in a pan, cut the asparagus into large pieces and add to the pan. Season with salt and pepper.

5. 5.

   Cook the pasta in boiling salted water for 4-6 minutes. Slice the truffle thinly with a microplane.

6. 6.

   Drain the pasta and arrange it on warmed plates with the asparagus. Garnish with sliced truffle, Parmesan and basil leaves before serving.