Asparagus with pasta with the perfect hint of saffron is just delicious.
Cooked to perfection, saffron pasta with tender asparagus a super fast dinner that your family will rave about it.
What is saffron?
This fragrant, most famous spice originated from a flower called crocus sativus, also known as the saffron crocus.
It is believed to have originated in Greece. However, today it is mainly grown in Iran, Greece, Marocco, and India.
You will find it under lock and key due to the high price. Each threadlike red strand is collected by hand, thus the high price combined with the fact that it blooms for only one week each year.
The strands of saffron must be red stigmas and no yellows stamens.
You may be tempted to purchase ground saffron. I would recommend buying the strands. Being pricy, you do want to see what you are buying.
Here are a few helpful tips for the ingredients needed to make this savory asparagus with pasta and saffron
This is a quick introduction. Please read the recipe for complete instructions.
Extra virgin olive oil
Happy Spring to asparagus lovers everywhere!
If you enjoy this delicious saffron pasta recipe with asparagus, look at my other recipes.
Asparagus and Saffron Farfalle Pasta
- 10 asparagus spears
- 3 tablespoons extra virgin olive oil
- 1 shallot, minced
- ½ cup white wine
- salt, salt
- 1 pinch saffron
- 1 pound farfalle pasta
- 2 strips bacon, nicely cooked and crumbled
- 1 tablespoon unsalted butter
- salt and pepper
- parmesan cheese
- parsley, minced
- Peel the bottom of the asparagus spears and slice the spears on rounds.
- Heat the oil in saucepan and sauté the shallot. Add the asparagus and white wine. Cook over low heat for 5 minutes. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Add the saffron and cook the farfalle until al dente (not too soft bust still with a bite).
- Drain the pasta and toss with the asparagus. Add the butter and mix well.
- Crumble the bacon over the pasta, grate some Parmesan Cheese and sprinkle with parsley.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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