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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
pound capellini (angel hair pasta)
tablespoon olive oil, plus more for drizzling
large clove garlic, or 1 small shallot, halved and thinly sliced
pound asparagus, cut into 1" lengths
ounces goat cheese
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