Spring in Italy has always been my favorite season. It is a time when the countryside awakens, and a soft blanket of green stretches across the hills and forests surrounding our Umbrian home. The markets overflow with the freshest produce—tiny sweet peas, tender fava beans, delicate greens, and bundles of slender asparagus that seem to capture the very essence of the season.
Although I am not able to spend spring in Italy this year, I find comfort in recreating those flavors at home using what I can find in our local Florida markets. While I may miss the variety of fresh artichokes so abundant in Italy, beautiful asparagus is readily available, and it shines in simple preparations like this elegant pasta.
This dish is all about celebrating that asparagus with a silky Parmesan fonduta—a sauce that is both rich and refined, yet surprisingly easy to prepare. Made with egg yolks, Parmesan, and crème fraîche, the fonduta has the texture of a savory custard, coating the pasta in a luscious, velvety embrace. The crème fraîche adds a gentle tang while ensuring the sauce remains smooth and stable when heated.
For best results, prepare the sauce gently over a double boiler, allowing it to thicken slowly without curdling. If you don’t have one, simply place a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Use freshly grated Parmesan and the thinnest, crispest asparagus you can find for the most delicate flavor.
I often choose dried pasta for this dish—linguine is a favorite—as it provides just the right texture to carry the sauce. The asparagus is briefly cooked right in the pasta water during the final few minutes, making this a wonderfully streamlined recipe. Finished simply with freshly cracked black pepper, this pasta needs little else—the fonduta provides all the richness and depth you could want.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 2 Large Egg Yolks At Room Temperature
- 1 1/2 Cups Creme Fraiche
- 5 Ounces Freshly Grated Parmesan Cheese
- Pinch of Salt
- 1 Pound Tender Thin Asparagus, Cut Into 1 1/2-inch Diagonal Pieces
- 3/4 Pound Pasta Such As Spaghetti or Linguine
Instructions
- Bring a large pot of lightly salted water to a boil.
- In a double boiler or small pot, bring a couple of inches of water to a boil.
- In the top of the double boiler or in a small metal or ceramic bowl that fits onto the pot, whisk together the creme fraiche, egg yolks, grated cheese and salt.
- Place the pasta into the pasta pot and cook according to package directions.
- While the pasta cooks, set the top of the double boiler or the bowl on top of the boiling water, turn down the heat to a simmer, and whisk the mixture until thickened, about 6 to 8 minutes.
- Keep the sauce warm, whisking from time to time.
- When the pasta has about 3 to 4 minutes left to cook, add the asparagus to the pasta water.
- Finish cooking the pasta, drain and return to the pot along with the asparagus.
- Pour the sauce over the pasta then toss to coat the pasta completely.
- Serve the pasta in individual bowls topped with some freshly cracked black pepper.
Notes
Based on a recipe from River Cafe.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 1132Total Fat: 71gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 331mgSodium: 1760mgCarbohydrates: 78gFiber: 4gSugar: 4gProtein: 47g