Pennette with Mushroom Cream, Lobster, and Asparagus

1. 1

   For the asparagus:

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   In a large pot of boiling salted water over high heat, blanch the asparagus until bright green and still crisp, 3 to 4 minutes, and shock in a bowl of ice water.

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   Remove it by grasping the stems, rather than the tips.

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   Cut off the tips about 3 inches from the top and halve lengthwise.

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   Thinly slice the remaining stems.

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   For the pasta:

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   In a large pot of boiling salted water over high heat, cook the pasta until al dente, about 10 minutes.

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   Drain and rinse in cold running water.

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   Lightly drizzle with olive oil.

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    To serve:

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    In a medium skillet or saute pan, bring the mushroom cream to a boil over medium-high heat; reduce the heat to medium and simmer until it reduces slightly.

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    Add the cooked pennette and toss until, heated through.

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    Add the asparagus and lobster and heat through.

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    Add the optional truffle juice and chopped chives.

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    Taste and season with salt and pepper, if necessary.

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    Divide among 4 to 6 bowls.

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    Variation:

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    For pennette, substitute penne, small tortellini, or cavatelli.

* Per serving · 4 servings · Values may vary.