Instructions

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.
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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.
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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.
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Serve warm garnished with the parsley.
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Yield: 6 servings