Master Class with Chef Rajiv Das, Hyatt Regency


1. Heat the pan, add onion and garlic confit.
2. Sauté well along with the white asparagus and add some vegetable stock.

3. Later on add the al dente pasta (Taglierini) and toss it along with the sauce and adjust proper seasoning.

4. Add truffle salsa, truffle oil and mix it well along with the pasta.

5. Turn off the flame, finish it with butter and Parmesan cheese.

6. Garnish it with sliced truffle and parsley sprig.

Photographs by: Hemant Phanse and Sagar Karnik