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