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1
In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat.
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2
Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
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3
In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant.
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4
Chop nuts.
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5
Trim asparagus and cut into 2-inch pieces, reserving tips separately.
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6
Have ready a large bowl of ice and cold water.
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7
In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking.
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8
Drain tips well and pat dry.
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9
Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups.
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10
In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes.
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11
Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.
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12
In a blender or food processor puree mixture in batches until smooth (use caution when blending hot liquids).
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13
In kettle stir together puree and enough of remaining broth to reach desired consistency.
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14
Add half of asparagus tips and bring soup to a simmer.
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15
While soup is heating, chop parsley.
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16
Season soup with pepper and salt.
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17
Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.
