Asparagus and Chicken Confit Ragu

1 tb Olive oil
1 c Minced onions
Salt; to taste
Freshly-ground black pepper; to taste
1 tb Chopped garlic
1 lb Julienned chicken confit
1 lb Fresh asparagus; trimmed, blanched, and cut into 2" pieces
1/2 lb Fresh pasta sheets
1/2 lb Smoked Mozzarella; small diced
Drizzle of white truffle oil
1 tb Chopped parsley

Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields 6 servings.

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