Truffle Heaven

Truffle Heaven

Dish: Truffled Orzo with Asparagus
Creamy and delicious, it's like a comforting mac and cheese but elevated (more elegant and a bit lighter)

Serves 4
-1bunch stardard-size asparagus (or use broccoli if you can't find asparagus)
-1 1/2 cups orzo
-2 tbsp extra virgin olive oil
-3 cloves garlic, peeled and sliced
-1/2 cup heavy cream
-1 tbsp unsalted butter
-2 tbsp grated Parmesan cheese
-1 tbsp grated pecorino Romano
-2 tbsp black truffle butter* (found in dairy section at Whole Foods and other organic markets)
 Salt to taste
-1 tsp cracked black pepper

*If truffle butter is unavailable , you can make your own by combining 2 tbsp softened (not melted)
  unsalted butter with 1/2 tsp of black truffle oil.

1. In a 5-quart pot, bring salted water to a boil
2. Place washed asparagus in boiling water for 1 minute, remove with tongs and set aside, keeping water
 boiling
3. Cook orzo in same pot for 7-9 minutes; drain in a colander. Set aside.
4. Trim the tough stem ends off asparagus and discard. cut remaining asparagus into 1/4-inch thick slices
   and reserve.
5. In a medium pan, heat oil, then saute garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo ove low heat and add heavy cream and butter, stirring constantly
8. Add cheeses and stir until they melt and combine
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style; top with more Parmesan if desired.

Credits: The Harrison in NYC
Chef Amanda Freitag