Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.