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.
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