Truffle Cream Asparagus over Pasta
1 fresh asparagus bunch
1 tbsp Truffle Cream
½ cup Heavy Cream
1 cup Rummo Pasta-cooked
¼ cup Grated Grano Padano Cheese.
2 tbsp Rustico Unfiltered Olive Oil
Cook Pasta according to directions on bag, set aside for later use.
Take one asparagus, and bend it in half.
Wherever it breaks, trim the rest the same length.
Heat a large skillet on med high heat. Add 2 tbsp Rustico Unfiltered Olive Oil, and sauté asparagus for 3-4 minutes.
Add Truffle Cream, Heavy Cream, Grano Padano Cheese, and cooked pasta.
Mix and reduce heat to med low, simmer until slightly thickened, about 2 minutes.
Season with salt and pepper to taste. Serve!