Michael Smith & Debbie Gold The American Restaurant, Kansas City, Kansas

Cencioni with English Peas, White Asparagus, Summer Truffles, Lemon Broth and Olive Oil

Yield: 4 servings

• 1 pound Cencioni (leaf-shaped pasta) or your favorite shape
• 12 pieces white asparagus, peeled and blanched
• ¾ cup fresh spring peas, blanched
• ½ cup morel mushrooms
• 1 cup lemon juice
• 1 cup chicken stock
• 2 shallots, thinly sliced
• ¼ cup extra virgin olive oil
• 1 Tablespoon picked chervil
• 1 Tablespoon picked dill or fennel sprigs
• 2 fresh summer truffles
• Salt and pepper to taste

In a 2 quart stainless steel pot, combine the lemon juice and chicken stock. Bring to a boil, reduce heat and simmer for 20 minutes.

In another stainless steel pot, put 10 quarts of water and bring it to a boil. Add 3 tablespoons sea salt. Add the pasta and cook until al dente.

In a large skillet, add lemon stock, white asparagus, morel mushrooms and peas. Bring to a simmer over medium heat. Add strained pasta and season to taste with salt and pepper. Remove from heat and add sliced summer truffles, herbs and toss together. Arrange in a large pasta bowl and drizzle liberally with extra virgin olive oil.