Prep time: 45 min Serves: 4 Recipe by: Jessica Merchant
Ingredients:
Fonduta
- 2 large egg yolks
- 1 1/2 cups creme fraiche
- 5 ounces parmagiano-reggiano cheese, freshly grated (plus extra for topping)
- 1 garlic clove, minced
Pasta
- 4 tablespoons unsalted butter
- 1 pound of asparagus, woody stems removed and chopped into pieces (I also sliced my pieces in half!)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces egg noodles, like fettuccine
- a handful of fresh basil leaves
Preparation:
- Bring a large pot of salted water to a boil and cook the pasta according to the directions. While the water is coming to a boil, start the fonduta.
- Fonduta:
Whisk the ingredients together in a large bowl. Heat a small saucepan of water over low heat (you don’t want it to boil) and set the bowl on top to create a double boiler. Whisk constantly as the mixture cooks, stirring for about 5 minutes. You never want the sauce to bubble. At first it will be lumpy from the cheese but as you continue to stir, it will get super creamy and wonderful. You can taste and season if needed, but I find it salty enough with the cheese. Keep it in a warm place until needed, stirring often. - Heat a large skillet over medium-low heat and add the butter. As soon as it melts, add the asparagus, salt and pepper and stir constantly while cooking, increasing the heat to medium. Toss and stir as the butter browns and the asparagus cooks – for about 5 to 6 minutes. As soon as the pasta is finished cooking, drain and toss it into the skillet with the asparagus. Pour over about 3/4 of the fonduta and toss well to coat, adding more if needed/desired. Serve with extra grated cheese and a sprinkling of fresh basil leaves on top