Creamy Asparagus Pasta - Roth
Creamy asparagus pasta with chicken broth reduction, heavy cream, and truffle oil—perfect in just 25 minutes! By Chef Ben Davis.
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Ingredients
- 24 spears asparagus
- 2 cups chicken broth
- 1 cup spinach leaves
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups heavy cream
- 1 pound elbow macaroni or other small tube pasta
- 2–3 Tablespoons mascarpone cheese
- 2 teaspoons minced chives
- white truffle oil, for drizzling
- finely chopped black truffle (optional)
- shaved Parmesan Reggiano cheese
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