Heat the olive oil in a large sautÈ pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring, for 1 minute. Add the garlic and chicken confit and cook, stirring, for 2 minutes. Add the asparagus, season with salt and pepper, and cook, stirring for 1 minute.
Bring a large saucepan of salted water to a boil, add the pasta, and cook until tender, 4 to 5 minutes (longer if using the dried lasagna). Remove from the heat and drain.
In a large mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper, add the cheese, and drizzle with the truffle oil.
Serve warm garnished with the parsley.
Yield: 6 servings