I tried a delicious new recipe for dinner tonight and I have to say, it was a great success! Page and I both are huge fans of truffel oil – the taste, the smell, the flavor it brings to creamy pasta dishes in particular. One of our favorite tapas restaurants has a decadent truffel mac & cheese with shredded chicken that makes my mouth water just thinking about it. So when I came across this recipe in a magazine, I decided to try cooking with the oil for the first time.
First things first, it smelled so good that we dove right in before I thought to take a photo of the finished product. I can't find the recipe online, so the best I could find was the photo above. The recipe does not call for pine nuts, as you see in the pic above, but I certainly wouldn't shy away from using some next time – a little extra crunch would be tasty!
This doesn't make an overly large amount – it was enough for Page and myself and a third serving of lunch leftovers for tomorrow. I will say that one of the keys to this dish was the SUPER fresh asparagus, from yesterday morning's farmers market. Here's what you need to enjoy this dish:
1 bunch of asparagus – bend stalks to snap off the woody ends
1-1/2 cups orzo pasta (uncooked)
1/2 cup heavy cream
1-2 palmfuls (technical term!) of shredded romano cheese
1 palmful of shredded or grated parmesan cheese
1-2 cloves of garlic, freshly minced
2 Tbsp extra virgin olive oil
1 Tbsp soft butter
2 Tbsp truffel butter*
*I could not find truffel butter throughout all of Des Moines (lame!) so I made my own – combine 2 Tbsp soft butter and 1/2 teaspoon of truffel oil (black or white, but I prefer white and it is better with pasta dishes)
Bring a large pot of salted water to a boil. Add asparagus for one minute, then remove with tongs and set aside. Dump orzo into the same boiling water and cook for approx. 8 minutes. Meanwhile, start a large skillet on medium heat with the olive oil and brown the garlic.
Slice the asparagus at a diagonal so you have several bite-size pieces. Add to the skillet. Drain the orzo and add to skillet as well. Stir constantly to keep from sticking. Add butter, then cream. Fold in the cheese until melted. Add truffel butter last. Transfer to a serving dish and top with a final sprinkle of shredded romano on top.