Asparagus and Saffron Farfalle
By: Giangi Townsend
Published: Wednesday, March 16, 2016 - 6:08am

Ingredients




10 Asparagus spears
3 tablespoons extra-virgin olive oil
1 shallot, minced
½ cup White wine
Salt
1 pinch of saffron
1-pound Farfalle pasta – I love De Cecco
2 trips of bacon nicely cooked and crumbled
1 tablespoon unsalted butter
Salt and pepper to taste
Parmesan Cheese
Parsley, minced

Preparation

1 Peel the bottom of the asparagus spears and slice the spears on rounds. 2 Heat the oil in saucepan and sauté the shallot. Add the asparagus and white wine. Cook over low heat for 5 minutes. Season with salt and pepper. 3 Bring a large pot of salted water to a boil. Add the saffron and cook the farfalle until al dente (not too soft bust still with a bite). 4 Drain the pasta and toss with the asparagus. Add the butter and mix well. 5 Crumble the bacon over the pasta, grate some Parmesan Cheese and sprinkle with parsley.

About

It has been so long since my last post and, I must admit, I missed it very much. So many wonderful things have happened in my life and continue to happen every days. And for that, I am so thankful.
Also, some new and exciting things are happening in Giangi’s Kitchen and I cannot wait to show them to all of you. But for that, you must wait a little bit longer.
Now!!! to the dinner at hand.
Happy Spring to asparagus lovers everywhere! I know I am a few days early, but I could not resist to share this new recipe from my kitchen to yours.
In less than 30 minutes you can have a main meal or a side dish with this light Asparagus and Saffron Farfalle. We had it as a main meal tonight, however it will accompany well any fish or chicken dish.
Bon Appetit!!
Giangi