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Time 30 mins.
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Pasta: fettuccine or possibly other long, wide shape.
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McServing
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Snap off the tough ends from the asparagus spears.
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Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pcs.
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Steam the asparagus till crisp-tender, about 2 min.
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Set the cooked asparagus aside.
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Set a large skillet over medium heat.
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When the pan is warm, add in the saffron and toast till the threads are brittle, about 1 minute.
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Use the back of a spoon to grind the saffron into a fine pwdr right in the pan.
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Add in the oil to the pan and heat briefly Add in the onion and saute/fry till translucent/soft, about 5 min.
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Stir in the peas, orange zest, and salt and cook till the peas are tender, about 2 min.
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Stir in the orange juice and the asparagus and cook just till the asparagus is warmed through, no more than 1 minute.
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Meanwhile, cook and the pasta, making sure which some water still clings to the noodles.
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Toss the warm pasta with the asparagus sauce.
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Mix well and transfer portions to hot pasta bowls.
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Serve immediately with grated cheese passed separately.
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and all remaining Noodles BY JACK BISHOP (1996: HarperCollins; Hard cover, no photographs).
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A Kitchen PATh review 29 Jun 97; fat content estimated
