Fettuccine with asparagus, peas and saffron

It would be fair to say I am obsessed with every recipe from Diana Henry. The global flavours she brings to the table in such effortless recipes are a wonder. This recipe, in particular, is excellent for a hot summer day. The combination of saffron and asparagus is stunning.

This recipe is from Diana Henry, one of my favourite chefs. I have every one of her cookbooks; they are my go-to books for every occasion, from fun salads like this one to more elaborate cooking from around the world. Everyone should have all her cookbooks.

For more recipes from this book, click here.

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. Add shallots and cook on medium until they are soft but not browned about 5 minutes. Add vermouth and cook until 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 until reduced to 1 cup, about 15 minutes. Add cream and peas and simmer gently till the sauce thickens to the consistency of heavy cream. Add salt and pepper to taste.  Asparagus: Peel and prep asparagus. Either steam for 5 minutes or spray with olive oil and broil in the oven until charred lightly about 10 minutes. Cut into bite-sized pieces.  Cook the pasta according to the directions on the box. Add the pasta to the sauce and heat until hot, but do not boil. Serve topped with Parmesan. Enjoy.