Tagliatelle with Asparagus and Parmesan Fonduta

Ingredients

• 2 large egg yolks
• 1 1/2 cups crème fraîche
• 5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
• 1 medium garlic clove, finely grated on a rasp-style grater
• Kosher salt
• 1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
• 1/2 recipe Fresh Egg Pasta , cut into tagliatelle

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