Asparagus Fusilli
200g asparagus
1 pat truffle butter
30g Parmigiano Reggiano
85g fusilli lunghi
Steam asparagus and cut into 1 inch segments. Cook the fusilli lunghi according to packet instructions.
Melt the truffle butter in a skillet and toss the asparagus in the truffle butter. Add the fusilli, 1/2 the cheese and a couple tablespoons of the pasta cooking water. Mix well.
Top with remaining cheese and serve.
Nutrition Summary
Calories (kcal) 480.5
Protein (g) 24.5
Carbohydrate (g) 56.9
Fat (g) 17.1
Fibre (g) 6.5
Truffle Butter
40 g butter, softened
10g parsley, chopped fine
35 g black truffles, chopped fine
Add the chopped truffles and parsley to the softened butter and mix well. Season with a bit of slat & pepper. Divide into five pats and place in fridge to firm up.
5 servings
Nutrition Data per serving
Calories (kcal) 61.9
Carbohydrate (g) 0.6
Protein (g) 0.4
Fat (g) 6.4
Fibre (g) 0.4
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