Updated: Apr 24
It would be fair to say I am obsessed with every recipe from Diana Henry. The global flavors she brings to the table in such effortless recipes is a wonder. This recipe, in particular, is great for a hot summer day. the combination of saffron and asparagus is stunning.
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Generous pinch saffron 1 cup water 1 tablespoon butter 2 shallots minced 3.5 fl oz vermouth 1 cup chicken stock or vegetable stock or water 1/2 cup heavy cream 6 oz frozen peas Salt and pepper Lemon juice
6 oz fettuccine 1 bunch asparagus Parmesan as topping
Heat water in a cup and add saffron. Set aside for 30 minutes. Meanwhile, heat butter in a pan and add shallots and cook on medium till shallots are soft but not browned, about 5 minutes. Add vermouth and cook till the sauce is sticky and thick and reduced to about 3 tablespoons, about 5 more minutes. Add saffron water and stock and cook on medium high till reduced to 1 cup, about 15 minutes. Add cream and peas and simmer gently till sauce thickens to the consistency of heavy cream. Add salt and pepper to taste. Asparagus: peel and prep asparagus and either steam for 5 minutes or spray with olive oil and broil in the oven till charred lightly, about 10 minutes. Cut into bite sized pieces. Cook pasta as per directions on box. Add to the sauce and heat till hot. Do not boil. Serve topped with Parmesan. Enjoy.