Pappardelle with Asparagus and Spiced Butter
(Pappardelle con Asparagi e Burro Speziato)
Ingredients:
1/4 teaspoon saffron threads
Pinch of salt
1 stick (4 oz) 100 grams butter
2 tablespoons extra virgin olive oil
6 medium shallots, chopped
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Scant 1/2 teaspoon cayenne pepper
1/4 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1/4 teaspoon+ fine grain sea salt
Black pepper
1/2 lb (8 oz) 225 grams dried pappardelle pasta
1/2 lb (8 oz) 225 grams asparagus, sliced into 1/4-inch rounds
Splash of cream
1/2 cup (2 oz) 60 grams pine nuts, toasted and chopped
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley
Directions:
Place a large pot of water over high heat and bring to a boil.
In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside.
Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit.
Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).
Salt the water generously and cook the pasta per package instructions, or until 'al dente'.
Barely thirty seconds before the pasta has finished cooking, add the asparagus.
Drain and return the pasta and asparagus to the pot.
Stir in the saffron salt.
Pour about half of the spiced butter over the pasta, add a small splash of cream, and toss well.
Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs. Serves 4-6.