I whipped this amazing little dish up last night in less than 20 minutes. I prefer creme fraiche, but you can use heavy cream. This is a rich dish, and worth every creamy calorie! The truffles send it over the top. I used jarred truffles, so I added the juice to the creme Fraiche for a little extra truffly goodness.
8 oz fresh pasta
10 oz asparagus, rough ends snapped off
8 oz cream fraiche
2 black truffles, sliced thin
Bring a large pot of salted water to boil. Add asparagus and cook for 4 minutes. Remove and chop into 1/4 inch pieces.
Add pasta to the boiling water cook 4 minutes.
In a large skillet, heat creme fraiche, add pasta and cook for 2 minutes on medium high. Add asparagus, cook 1 more minute.
Top with truffles and parm cheese.