Truffle-saffron tagliatelle with lamb loin and green asparagus

Ingredients for 4 servings:

• 500 g asparagus, green
• 400 g tagliatelle pasta
• 1 can saffron threads
• 4 lamb loin(s)
• salt and pepper
• 2 tbsp oil
• 80 g butter (truffle butter)
• Tarragon, fresh, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Something nice for guests

Wash the asparagus and trim off the woody ends. Cut the asparagus into pieces. Cook the tagliatelle in boiling salted water with saffron according to the package instructions. 6 minutes before the end of the cooking time, add the asparagus pieces. In the meantime, wash the meat and pat dry. Heat oil in a pan and fry the meat for 3-4 minutes on each side (pay attention to the thickness of the meat: 3 minutes means the meat will be more red than pink inside, otherwise fry for longer, according to taste). After frying, season the meat with salt and pepper. Drain the pasta and asparagus and let it drain. Melt the truffle butter and toss the pasta and asparagus in it, seasoning with salt and pepper to taste. Serve everything and garnish with the tarragon.