Name: Fettuccine with Brown Butter Asparagus and Parmesan Fonduta
Total time: 45 min
Yield: 4
Ingredients: 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