My idea for this meal originated from a column I was reading in the Food & Wine magazine. It talked about topping asparagus with a creme fraiche sauce. This was my first time cooking with creme fraiche, and I give it an A+ rating! Paired with my fresh mushroom pasta made at Borgatti’s Ravioli shop in Bronx, NY, my taste buds were exploding with every bite! On top of that, I felt amazing after eating this meal! (even despite the dairy!) Here’s the meal breakdown:
Ingredients: Mushroom fettuccine, Prosciutto di Parma, asparagus, extra virgin olive oil, sea salt, pepper.
Sauce: Wisk the following in a bowl using steam heat: creme fraiche, organic egg yolk, fresh oregano, Parmigiano-Reggiano, pepper, salt, extra virgin olive oil.
The Looseleaf Cookbook 