Fusilli with asparagus La Madia White Truffle
Ingredients for 4 servings
- 400 gr of fusilli
- 300 gr of asparagus
- La Madia White Truffle Sauce
- ½ shallot
- Extra virgin olive oil
- 20 gr of almonds
Clean the asparagus and cut into pieces leaving the full tips. Chop the shallot finely and let it flavor in a pan with some oil. Add the asparagus and two tablespoons of water, then salt. Cook for 5 minutes.
Boil the fusilli in abundant salty water according to the time written on the package. Drain the fusilli “al dente” and put them in the condiment. Add two abundant tablespoon of La Madia White Truffle Tartufata and the chopped almonds. Stir fry and serve.
Difficulty: easy – Time: 10 min
Product used: White Truffle La Madia
