TRUFFLE linguine
with Sautéed White Asparagus and Truffle Hollandaise

TRUFFLE LINGUINE

250 g (9 oz) strong flour

½ teaspoon salt

180 ml (6 fl oz) egg yolks (around 12 yolks)

1 teaspoon extra-virgin olive oil

1 fresh black winter truffle, chopped very finely

SAUTÉED WHITE ASPARAGUS

12 spears white asparagus, trimmed and peeled

30 g (1 oz) unsalted butter

salt and freshly ground pepper

few drops lemon juice

TO SERVE

300 ml Truffle Hollandaise Sauce, kept warm

½ Poached Truffle, finely shaved

¼ cup flat-leaf parsley leaves, finely sliced to a chiffonnade

TO MAKE THE LINGUINE, mix the flour and salt and sift twice. Tip onto your work surface and make a well in the centre. In a separate bowl, whisk together the egg yolks, oil and truffle. Pour into the flour and use your hands to gradually work the liquid into the flour to form a solid mass.

Knead for about 10 minutes until the dough is smooth and slightly springy. Divide into 3 even portions, wrap each in cling film and refrigerate for at least 30 minutes to allow the gluten to relax. This will prevent shrinkage later.

Roll each piece of dough through your pasta machine, working down from the thickest setting to the third-finest setting. Dust each sheet lightly with flour and roll through the linguine attachment. Hang in a cool dry place for about 30 minutes.

TO SAUTÉ THE ASPARAGUS, drop them into a pan of boiling salted water and cook for 1 minute. Heat the butter in a pan until lightly foaming. Add the asparagus and sauté for a few minutes. Season and add the lemon juice.

WHEN READY TO SERVE, bring a large pan of salted water to the boil and add a splash of olive oil to help prevent the linguine sticking together. Cook the linguine for 90 seconds, stirring around in the water from time to time. Drain well.

Divide the linguine into 6 portions and use a carving fork to twirl each portion into neat little bobbins on each serving plate. Arrange 2 asparagus spears on top of each portion and spoon on the warm hollandaise. Garnish with shavings of truffle and the parsley and serve immediately.

Serves 6 as an entrée