Fusilli with asparagus and saffron
Instructions
Wash asparagus, finely cut (except toes) and sauté in a pan with half of the butter, making them remain crisp; salt.
Melt the remaining butter in a saucepan, flour rosolarvi to remain white, then pour the cold milk and stir with a whisk to gently boil.
The first boil, lower the heat and simmer the sauce for about 20 minutes, then incorporate the sachet of Saffron and a pinch of salt.
Cook fusilli until al dente and sauté in a pan with the asparagus, keeping the tips aside.
Pour the sauce like a mirror in dishes, pour the pasta, garnish with asparagus tips and serve with some pistil of Saffron.
Ingredients and dosing for 4 persons
- 350 g of type fusilli bucati pasta
- 200 g of asparagus sprouts
- 50 g of butter
- 25 g of flour
- 1 sachet of saffron
- Some pistils of saffron
- 50 cl of milk
- 1 pinch of salt