Peel the potatoes and cut them into 1/2 inch dice. Transfer to a heavy pot and
add the garlic, onion, carrot, celery, leek, wine, consommé, thyme, and pepper. If the potatoes are not covered completely, add water. Cover and
cook until the potatoes are fork-tender and the liquid has nearly cooked off.
If the stew becomes too dry before the potatoes are ready, add additional
or water. Turn the stew into a deep warm platter and garnish with the warmed asparagus tips. Shave the truffles over the potatoes and sprinkle with chives. Serve immediately.
Always remember that truffles are not a vegetable but a miracle! Nevertheless, this is a wonderful potato stew even without them.