Step 1

Bring a large pot of salted water to a boil over high heat. Reduce the heat to medium and maintain a gentle simmer, but don’t add the pasta yet.

Step 2

In a heatproof bowl that will fit on top of the pot, whisk together the eggs, crème fraîche, Parmesan cheese, and garlic, until fairly smooth.

Step 3

Place the bowl over the simmering water and cook, stirring, until the sauce has melted together, is completely smooth and hot through, 3 to 5 minutes. (Don’t allow it to overheat, as the egg will start to scramble and become lumpy.)

Step 4

Remove the bowl from the heat and set aside, tasting to check if the sauce needs any salt.

Step 5

Add the asparagus and pasta to the simmering water and increase the heat if necessary. Boil until the pasta is tender and the asparagus is bright green, about 3 minutes, then drain in a colander immediately.

Step 6

Toss together the sauce, pasta and asparagus. Serve with more grated Parmesan cheese and a dusting of freshly ground black pepper.