Recipe: Green Asparagus and Truffle Cream

The day before:

1 Gently heat the fresh cream, when it is almost boiling, remove from heat, salt and pepper, then add your truffle slices and your parmesan powder, cover, let cool this way, when this cream is cold transfer it to a salad bowl, cover it with plastic wrap and refrigerate.
The next day:

2 Scrape your asparagus, place in cold water and cook them according to the various techniques used (see on the website).

3 When they are cooked, with the green still al dente, place on a kitchen towel, then on your cutting board, trim the ends so they all have the same size.

4 Arrange harmoniously on beautiful plates, give a grind of pepper over the asparagus with a splash of white balsamic, the cream around.
It's true that this is an "out of the ordinary" dish and it is only because one of my Italian truffle-farming friends Emidio di Giammarino had given me this precious truffle that I was able to prepare this simple recipe in its execution but just remarkable in tasting as the osmosis of flavors is immediate.
*Alba is located in Piedmont, its unique truffles are harvested from November onwards, the flesh is whitish. When tasted, the flavor is marked by a hint of garlic, cheese, and hazelnuts combined.