Fettucine with Saffron and Asparagus

Directions

 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.