Pasta With Truffle Sauce & Roasted Asparagus

Step 1: Pasta ... Note: I like fresh pasta; but, a good dried pasta is just fine. Tagliatelle is a wide 'eggy' pasta which works best for this dish. Make sure to always cook your pasta in plenty of salted water according to package directions; whether it is fresh or dried. So, cooking time listed, depends on whether you use fresh or dried pasta.

Step 2: Asparagus ... For the asparagus, I simply saute them with a little olive oil, salt and pepper, just until tender. They take just a few minutes. This can also be done on a grill pan; under the broiler, or in oven too. You want them - tender, but crisp. How you cook them, is up to you.

Step 3: NOTE: I don't like the pencil thin or the real thick asparagus. The pencil thin just falls apart; and, the thicker needs to be peeled down. Try to pick a medium thickness - tender spear.

Step 4: Pasta and Finish ... This is the easiest dish ever. Once the pasta is cooked; drain well (reserving some of the pasta water). Return the pasta to the pot, along with the truffle butter, cream; and toss to combine. I also like to add just a splash of the pasta water, a couple of tablespoons. Then, season with salt and pepper to taste.

Step 5: Serve and ENJOY! ... Add most of the cheese to the pasta, toss; and, plate. Top with the asparagus spears (as many as you like), extra cheese shavings; and garnish with chives. On the side, I mentioned, a nice simple green salad. I think that is all that is needed. It is rich and decadent; but, definitely worth it. It isn't a weeknight dish; but, definitely fun for a special night; or, to entertain with.