A light but tasty dish

Ingredients

• 500 g of homemade tagliatelle (see pasta making section for instructions)
• 500 g of asparagus
• 1 fresh onion, minced
• 1 dose of saffron
• A few sprigs of thyme
• Olive oil
• Salt and pepper to taste
• Parmigiano Reggiano, grated

Directions

1. Prepare the tagliatelle: follow the instructions on this page 
2. Prepare the Asparagus: Boil the asparagus in a pot of salted water for about 10 minutes, or until tender. Once cooked, drain and chop the asparagus, keeping the tips separate from the stems.
3. Sauté the Onion: In a large pan, heat a drizzle of olive oil over low heat. Add the minced onion and sauté until it becomes golden and translucent, but not browned.
4. Cook the Asparagus: Add the chopped asparagus stems (but not the tips) to the pan with the onion and cook for 2-3 minutes. Dissolve the saffron in a couple of tablespoons of hot water, then add it to the pan along with the reserved asparagus tips. Stir well and cook for another 2 minutes. Add the thyme leaves and stir to combine.
5. Cook the Tagliatelle: In a large pot of salted boiling water, cook the tagliatelle until al dente (usually 2-4 minutes for fresh pasta). Reserve some pasta cooking water, then drain the tagliatelle.
6. Combine Pasta and Sauce: Add the cooked tagliatelle to the pan with the asparagus mixture. Toss gently to combine, adding a little reserved pasta water if needed to help coat the pasta.
7. Serve: Season with salt and pepper to taste. Serve immediately, topped with grated Parmigiano Reggiano.