tagliatelle with asparagus and parmesan

tagliatelle con fonduta agli asparagi

for 6

1.5 kg sprue asparagus, freshly picked

600 g Fresh Pasta (see here), made into tagliatelle

200 g Parmesan, freshly grated, plus extra for sprinkling

1 garlic clove, peeled and crushed

400 ml crème fraîche

2 large, organic free-range egg yolks

Maldon salt and freshly ground black pepper

Use a medium saucepan that will fit inside another larger saucepan with enough room to half fill with water. Put on to heat.

Rub the crushed garlic round the surface of the smaller pan. Add the crème fraîche, Parmesan and egg yolks. Place the pan on top of the hot water and, stirring gently all the time, cook until the sauce thickens, about 15–20 minutes. Season with salt and pepper. Keep warm.

Prepare the asparagus. Snap off the tough ends of the stems, keeping only the most tender parts. Slice the stems and tips thinly on the diagonal. Bring a very large saucepan of water to the boil, season with 2 tablespoons salt, and add the tagliatelle. Stir into the water and cook for 1 minute, then add the asparagus and continue to cook for a further 3–4 minutes, or until the pasta and asparagus are al dente. Drain and place in a warm serving bowl.

Pour the fondue over the pasta and asparagus, and serve immediately with freshly grated Parmesan on warm plates.