If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I used to think truffle oil was only for those with ponies and summer homes. But last year I returned a birthday gift to a cookware store, and with the store credit ended up with a fusty bottle of my very own. The deep flavor is a perfect counterpoint for the green asparagus and tangy goat cheese. You can play around to suit your tastes, swapping creme fraiche for the goat, shallots for the garlic, etc. - deensiebat
- 1/2 pound capellini (angel hair pasta)
- 1 tablespoon olive oil, plus more for drizzling
- 1 large clove garlic, or 1 small shallot, halved and thinly sliced
- 1 pound asparagus, cut into 1" lengths
- 4 ounces goat cheese
- 2 tablespoons truffle oil
- zest of 1 lemon
- salt and pepper
- cook the pasta in salted water until done. Drain (reserving a cup of cooking liquid) and toss with a drizzle of olive oil. Set aside.
- While the pasta is cooking, heat the olive oil in a heavy pot over a medium flame. Saute the garlic until just beginning to color, then add the asparagus and saute, covered, until they are bright green and barely tender (just a few minutes). Add half the goat cheese, and enough cooking liquid to moisten, and cook for an additional minute or so until the goat cheese melts.
- Add the asparagus/goat cheese mixture to the pasta, and drizzle in the truffle oil and lemon zest. Crumble in the remaining goat cheese. Toss, adding a liberal amount of salt and pepper, and more pasta water if needed. Adjust seasonings to taste.
- This recipe was entered in the contest for Your Best Asparagus Recipe
These Ballads Are Bananas
Our favorite food-centric songs.
A feast for the ears.
Shop our Father's Day collection.
That was a close shave.