Cook the pasta in salted water.
Chop the shallots. Rinse the asparagus, trim the ends, peel the lower third and cut into small pieces.
Lightly fry the shallots and the asparagus in olive oil, deglaze with the broth, season with salt and pepper and simmer until the asparagus are tender.
Strain the pasta and mix with the vegetables.
Serve on 4 plates, shave the truffle into wafer-thin slices over the top and garnish with the cress.