At last, spring has come… The season is really rich when it comes to vegetables and greens, which is great for vegetarian recipes! However, it is not by going to the market that I have found inspiration for this recipe…
I must confess that even if there are plenty of new products in the market, I didn’t feel creative. It is thanks to my friend – a great cook and a true lover of quality products – that I can offer you this recipe.
Asparagus are among the best products of this early season. The ones I found at the market this week were just beautiful. But I have never thought I could have them differently than in their most « natural » preparation: cooked in hot water and served with a light sauce. It is such a delicate and flavorful product that I usually fear to denature it. This recipe allows us to vary the way we eat asparagus while still respecting its delicateness.
The thing I have modified in this recipe – that was generously transmitted to me – is the way asparagus are cooked. Instead of cooking them in hot water, I chose to roast them. This way, the vegetable is tenderer and slightly ‘candied’. Saffron gives this meal a fragrant touch. To be consumed without moderation.
This is a very simple and delicious pasta recipe. Enjoy!
Roasted Asparagus and Saffron Farfalle
400 g / 14 oz farfalle
5 tbsp olive oil
Few saffron pistils
Juice of ½ lemon
100 g / 4 oz parmesan (optional)
Preheat the oven 180°C / 350°F. Soak the saffron in olive oil.
Remove the hard white end from each asparagus spear (about 2 cm / 1 inch). On a baking tray, spread the asparagus, add 1 tbsp olive oil and delicately mix them. Cook for 12-15 minutes. Cut the asparagus at your convenience.
Cook the pasta. At the end of the cooking, heat the olive oil on low heat, add the lemon juice. Mix the pasta, the oil, and the asparagus. Sprinkle with parmesan.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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