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Truffle and asparagus spaghetti
1 serving
Boil spaghetti in salted water, cast in a colander. Peel the bottom third of each asparagus stem, knit them in bunches and boil for 8 minutes in salted water with a slice of lemon. Put the vegetables in a colander and remove the thread. Cut asparagus into pieces 4 cm long, truffles into thin slices. Heat butter and vegetable oil in a large frying pan and fry vegetables. Pour in the wine, season with salt and pepper. Arrange the ready-made spaghetti on plates, pour over the sauce, sprinkle with cheese and immediately serve.
Boil spaghetti in salted water, cast in a colander. Peel the bottom third of each asparagus stem, knit them in bunches and boil for 8 minutes in salted water with a slice of lemon. Put the vegetables in a colander and remove the thread. Cut asparagus into pieces 4 cm long, truffles into thin slices. Heat butter and vegetable oil in a large frying pan and fry vegetables. Pour in the wine, season with salt and pepper. Arrange the ready-made spaghetti on plates, pour over the sauce, sprinkle with cheese and immediately serve.
spaghetti - 500 g, asparagus - 1 kg, cheese - 50 g, truffle fresh - 2 pcs., lemon - 1 piece, butter - 2 tbsp. spoons, olive oil - 3 tbsp. spoons, white table wine - 30 ml, salt to taste, ground black pepper to taste
