Creamy saffron bucatini with crispy asparagus

INGREDIENTS

  • 14 oz (400 g) Delverde bucatini
  • 25 asparagus tips
  • 3/4 cup (180 ml) heavy cream
  • 2 pinches of saffron
  • 2 tbsps extra-virgin olive oil
  • 2 garlic  cloves, unpeeled
  • salt  and pepper

LEVEL OF DIFFICULT:

Easy

PREPARATION TIME:

 30 min

COOKING TIME:

15 min

PREPARATION

Bring the  cream to a boil and  add the  saffron. Season with salt  and  pepper and  let reduce for a few minutes. Set the saffron cream aside.

Heat the olive oil with the garlic cloves until very hot then fry the asparagus tips until crispy. Bring a large pot of salted water to a boil and cook the bucatini until al dente.

Drain and transfer to a pan with the saffron cream and sauté briefly. Serve, topped with the asparagus tips.