March 26, 2017 by tahenryauthoress
I am not usually one for dishes this fussy but I have to admit the final taste was worth every minute. The basis for this dish comes from Jess over at HowSweetEats. You can check her version out here.
For this one, you need to prep ahead of time. The sauce is fussy. So chop 1 lb of asparagus into 1 inch pieces, no woody ends. Chop 1 lb of cooked chick breast into bites sized pieces. I used the pre cooked, pre sliced chicken that comes in handy one pound packages at the the store.
Start your water for your pasta.
Start a second small pot of water to boil. Add 2 egg yolks, 2 packages of creme fraiche (1.5 cups total), and 1 c parm cheese shredded, to a metal bowl. Place the bowl over the small pot of water and stir. You need to keep an eagle eye on this sauce, stir frequently, and NEVER let it bubble.
When the pasta water boils, toss yours in. I used a Quinoa and Brown Rice spiral noddle. You could use zoodles if so inclined or edamame pasta. I had neither on hand and so subbed this. I would pick a pasta that can actually absorb sauce though. Zoodles aren’t so good at that.
Keep stirring that sauce.
Put a skillet over medium heat. Add a good helping of butter, let it melt, throw in asparagus and chicken. Stir occasionally.
Keep stirring that sauce. As thing get warm and start to melt, stir constantly, whisk like mad. It is totally worth it. Pull the bowl from the under pot when it is all combined and a thick cheese sauce.
Drain your pasta. Add the asparagus, chicken, and cheese sauce to the pasta. Toss. Top with shredded parm. I have no pics of this. It got decimated in one night at my house. LOL.