LEVEL OF DIFFICULT:
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.