1 clove garlic
30gr porcini mushrooms, dried
Soak the dried mushrooms in warm water for 20 minutes.
Rince the asparagus, break off the tough ends and cut them in pieces.
Cook pasta following the directions on the box.
Chop the leek and the garlic.
Heat a small amount of olive oil in a frying pan and gently cook them until tender.
Add the asparagus and some of the mushroom water and simmer for 3-4 minutes.
Drain the mushrooms, cut them and add them to the sauce with the asparagus.
Add salt and pepper.
Toss the pasta in the sauce.
Serve them with 2-3 Tbs truffle oil.