The Northern Express Herald
This truffle and cheese pasta is very decadent, but so delicious. If you don’t have gorgonzola, try a different blue cheese, the more flavoursome the better. Likewise with truffles; costly as they are, a little goes a long way and they are worth the investment.
ASPARAGUS, TRUFFLE AND GORGONZOLA PASTA RECIPE
Serves 4
200g pasta
2 bunches of asparagus, ends trimmed
1 Tbsp butter
2 spring onions
2 cloves garlic, crushed
100ml cream
150g gorgonzola
Salt and freshly ground pepper
½ cup Italian parsley
2 Tbsp truffle oil
Optional: 10g white truffles
- Cook the pasta as per packet instructions. Drain and stir through 1 tablespoon of truffle oil.
- Cut one of the bunches of asparagus into 3cm pieces.
- Heat the butter in a large pot with the onion, garlic and sliced asparagus. Cook for 5 minutes. Add cream and gorgonzola, slowly bringing to the heat, stirring until smooth. Season, and add half the parsley.
- Heat a frying pan to a high heat. Rub the remaining asparagus in 1 Tbsp olive oil. Fry, turning every couple of minutes, until cooked and golden.
- Serve the pasta drizzled with the remaining truffle oil. If you have some truffles, add a few slices. Sprinkle with parsley and serve with hot asparagus.