Tagliatelle With Asparagus And Parmesan Fonduta recipes

Ingredients

• 2 large egg yolks
• 1 1/2 cups creme fraiche
• 5 ounces finely grated Parmesan cheese
• 1 medium clove garlic, 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 pound fresh tagliatelle (you can use half of the recipe for fresh egg pasta from A Girl And Her Greens)

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