Steps
- 1
Cook thin spaghetti al dente.
- 2
Cook asparagus in a boiling water two minutes.
- 3
Cut asparagus olive and tomatoes into pieces, similar size.
- 4
Make dressing. Mix Japanese mayonnaise, ponzu sauce, salt, pepper, truffle Oil and olive oil.
- 5
Mix spaghetti, veggies and dressing.
- 6
Slice shiso thin and sprinkle over the pasta.
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