Gourmet Asparagus and Truffle Parmesan Pasta

Wash and trim the asparagus spears. Grate the Parmesan cheese. Mince the garlic cloves. If using white truffle, finely shave it for garnish.

Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and set aside.

In a large skillet, melt 1 tbsp of butter over medium heat. Add the asparagus spears and sauté for 5-7 minutes until tender-crisp. Season with salt and black pepper. Remove the asparagus from the skillet and set aside.

In the same skillet, add the remaining 1 tbsp of butter and minced garlic. Cook for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted. Drizzle in the truffle oil and white wine if using. Simmer for another 2-3 minutes until the sauce thickens slightly.

Add the cooked pasta and sautéed asparagus to the creamy truffle sauce. Toss everything together until well coated. Adjust seasoning with salt and pepper to taste.

Garnish the pasta with additional grated Parmesan cheese and a sprinkle of black pepper. For an elegant touch, shave fresh white truffle over the dish. Serve hot and enjoy the gourmet flavors.

For an extra touch of elegance, shave some fresh truffles over the finished dish just before serving. You can also experiment with adding a splash of white wine to the sauce for a subtle depth of flavor.