Pasta with Asparagus and Truffle

Mix the flour with the eggs, salt, and olive oil and knead into a smooth dough, adding a bit of water or more flour required for a pliable dough. Knead into a ball. Cover with a damp cloth and let rest for 30 minutes.

Divide the dough into thirds and roll out very thinly on a floured surface or roll through a pasta machine into long pieces about 4 cm x 20 cm (approximately 1 1/2 x 8 inches). Let dry briefly.

Rinse asparagus, trim the ends and peel the lower part of the stalk. Blanch in boiling salted water until al dente. Drain and cut into large pieces. 

Heat the butter and olive oil in a pan, add the asparagus, salt, and pepper.

Cook pasta in boiling salted water for 4 to 6 minutes. Shave the truffle into thin slices.