Tagliatelle with 'truffles and cream' pasta sauce
Cook the pasta. Cut the bottom piece (about 2 cm) from the asparagus and brush thinly with oil.
Grill them in a hot grill pan for about 5 minutes on both sides.
Heat the rest of the oil and fry the oyster mushrooms with the onion golden brown.
Turn the heat source to a low setting, add the pasta sauce and heat briefly.
Halve the asparagus and spoon them through the sauce.
Divide the tagliatelle over 2 plates and pour the sauce over it.
Garnish with the Parmesan cheese and serve immediately.
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