Tagliatelle with Crème Fraîche, Parmesan and Asparagus
This pasta sauce is particularly rich, as it’s made using egg yolks, crème fraîche and Parmesan, but it’s a great way of eating the new season’s English asparagus. Try to use select asparagus, which is medium thickness, as it has a lovely, tender texture.
|1||garlic clove, crushed to a paste with a little salt|
|3||organic egg yolks|
|150g||Parmesan cheese, freshly grated, plus extra to serve|
|300g||medium-thick asparagus spears, trimmed and finely sliced at an angle|
|Sea salt and freshly ground black pepper|
Put the crème fraîche, garlic, egg yolks and Parmesan in a large bowl and set it over a pan of simmering water making sure the water does not touch the base of the bowl. Whisk vigorously with a balloon whisk until the mixture is the consistency of runny honey; it should be thick enough to coat the back of a spoon. Check the seasoning, then put to one side.
Put the tagliatelle and asparagus in a large pan of boiling salted water and cook for 3 minutes or until the pasta is al dente. Drain and toss with the crème fraîche and Parmesan sauce. Serve with plenty of black pepper and more Parmesan on top.