Tagliatelle with Asparagus
This recipe has been adapted from the River Café in London.
1 bunch asparagus, tough ends snapped off
1 garlic clove, crushed
250ml crème fraiche
200g parmesan, freshly grated, plus extra for serving
2 large egg yolks
salt and pepper, to taste
In a double boiler, mix the crème fraiche, parmesan and egg yolks together with the garlic, place over the saucepan. Heat, stirring all the time. Cook for 15 minutes until the sauce thickens. Season with salt and pepper.
Slice the asparagus diagonally. Cook the tagliatelle in boiling water for 1 minute, then add the asparagus, and cook until the pasta and asparagus are al dente. Drain, place in a warm bowl and pour over the sauce. Serve with the extra parmesan.
Note – If using fresh pasta, you will have to cook the pasta and asparagus separately.