Tagliatelle with Asparagus and Parmesan Fonduta

Tagliatelle with Asparagus and Parmesan Fonduta

Tagliatelle with Asparagus and Parmesan Fonduta


Serves 4

Ingredients
  • 2 large egg yolks
  • 1 1/2 cups crème fraîche
  • 5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
  • 1 medium garlic clove, finely grated on a rasp-style grater
  • Kosher salt
  • 1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
  • 1/2 recipe Fresh Egg Pasta , cut into tagliatelle
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