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Cook pasta as per packet directions.
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In a large pan, heat butter on medium heat and sauté shallot for 2mins.
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Next add garlic, asparagus and reduce heat to low. Cook for 2mins.
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Add cognac to pan and reduce by halve.
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Beat together duck egg and cream in a bowl. Season with salt & pepper.
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Strain pasta and add to pan.
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Add egg and cream mix to pan and turn off the heat. Stir sauce through the pasta.
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Serve and finish with chervil and shaved truffle.