Truffle Pasta with Green Asparagus
Truffle pasta with green asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g lasagna sheets
- 400 g green pickled pepper
- asparagus
- Salt
- Pepper (freshly ground)
- 1 Shallot
- 100 g butter
- olive oil
- 150 ml dry white wine
- Salt
- black pepper (freshly ground)
- 50 g aged Pecorino (grated)
- 50 g Parmesan (grated)
- 2 tbsp truffle oil
- 50 g fresh truffle
Instructions
-
1.
Peel the asparagus in the lower third. Trim off the woody ends. Cut the asparagus into 2 cm long spears.
-
2.
Peel and slice the shallot. In a large pan heat butter and 3 tbsp olive oil; add the asparagus spears and shallot slices and lightly sauté. Deglaze with white wine, season with salt and pepper, and simmer for 2 minutes.
-
3.
Cook the pasta sheets in plenty of boiling salted water until al dente, drain, let rest, tear roughly, and mix with the sauce. Flavor with truffle oil. If needed, add a little cooking water to adjust consistency. Serve with grated cheese and shave fresh truffle over the dish at the table.
