Fettucine with Saffron and AsparagusClick to Play

Fettucine with Saffron and Asparagus

Mary Ann Esposito

Saffron is used a lot in the province of L'Aquila. The Navelli Plain produces Italy's finest saffron product.

Serves 4 to 6


2 tablespoons Filippo Berio olive oil
1 onion, chopped
1 pound fresh asparagus cut into thirds
Salt and pepper to taste
Pinch saffron powder or threads
1 pound fettucine or spaghetti alla chitarra
Grated pecorino cheese for sprinkling on top


 Heat the olive oil in a saucepan and add the onion; cook until it begins to soften, then add the asparagus pieces, salt and pepper and cook until the asparagus is tender. Set 3/4 cup of the asparagus mixture aside and puree the rest. Transfer to a small pot and keep covered over low heat.

Cook the spaghetti until al dente; drain, reserving 1/4 cup of the cooking water.  Dissolve the saffron in the reserved water then mix it into the pureed asparagus.

Mix the spaghetti with the asparagus sauce; transfer to a platter and top with the reserved asparagus pieces and sprinkle with pecorino cheese.

This recipe is featured on show 2208 – Cooking Abruzzi Style.

item recipe is featured in Episode 2208 of Season 22.

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Leave a comment

  1. Ann's avatar


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    I am curious to know the name of the store and city where this show #2208,was filmed? The episode showed cheese, meat, etc. Thank you...Ann
  2. Paul Lally, Executive Produer's avatar

    Paul Lally, Executive Produer

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    Hi, Ann,

    We filmed the program at Joe Pace and Son Italian Grocers, in Saugus MA.

    Their website: http://jpaceandson.com/index.php
  3. Edie's avatar


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    I cut the asparagus in thirds and the strings from the vegetable wrapped around my stick blender and left long strings in the puree. Next time I will cut the asparagus in 1 inch cubes.
  4. Tina's avatar


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    I just made this for lunch & it was delicious! Super easy & pretty. I used fettucine but next time I'll make homemade Maccheroni alla Chitarra! Yum! It would be great followed by a light seafood dish. Grazie mille per la ricetta!

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