Capellini with Asparagus, Goat Cheese and Truffle Oil

April  9, 2010
0 Ratings
  • Serves 4-5
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
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See what other Food52ers are saying.

  • coffeefoodwrite
  • deensiebat
  • karenheff
  • Luz

6 Reviews

karenheff September 30, 2011
sounds amazing - I can't wait to try it!
coffeefoodwrite May 12, 2010
This looks delicious! Truffle oil is always a pleasure to consume...looking forward to trying this recipe, and like the addition of goat cheese and asparagus!
deensiebat May 12, 2010
I'm always looking for more things to sneak truffle oil into -- so far it's just pasta and popcorn!
coffeefoodwrite May 12, 2010
potatoes -- either sliced and baked and then drizzled with a little truffle oil; or....french fries sprinkled with truffle salt....or ........potatoes sauteed in olive oil and then sprinkled with truffle salt - or drizzled with a little truffle oil and truffle salt (my personal favorite -- but then again I am an oliveoil-aholic...=)
Luz April 13, 2010
I tried this recipe tonight, it was great!. I didn't have truffle oil though. I am on a more vegetarian diet lately and I needed new ways to have my vegetables, this was good. My husband isn't a giant fan of asparagus so next time I might try some other vegetable maybe green beans or spinach. Thanks for sharing
deensiebat May 12, 2010
glad it worked for you!