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Tagliatelle with asparagus and Parmesan fonduta from A Girl and Her Greens: Hearty Meals from the Garden (page 131) by April Bloomfield and J. J. Goode

  • asparagus
  • Parmesan cheese
  • crème fraîche
  • eggs
  • semolina flour
  • Italian 00 flour
  • Maldon salt

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Notes about this recipe

  • consortiumlibrary on July 06, 2016

    Rich and filling - in a very good way. Made with dried truffle pasta. Liked the truffle flavor so much, I uncharacteristically stirred in a little high quality truffle oil just before serving. Be careful not to cut asparagus too thick.

  • Astrid5555 on May 10, 2015

    This is delicious, husband wanted to lick the plate. I cheated and used regular spaghetti pasta instead of the book's fresh egg pasta, which makes the dish weeknight-dinner friendly. Will go into regular rotation when asparagus is in season!

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