McServing 641 cals 22.2% ff (15.9 g fat)

Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces. Steam the asparagus until crisp-tender, about 2 minutes. Set the cooked asparagus aside.

Set a large skillet over medium heat. When the pan is hot, add the saffron and toast until the threads are brittle, about 1 minute. Use the back of a spoon to grind the saffron into a fine powder right in the pan.

Add the oil to the pan and heat briefly Add the onion and saute until translucent, about 5 minutes. Stir in the peas, orange zest, and salt and cook until the peas are tender, about 2 minutes. Stir in the orange juice and the asparagus and cook just until the asparagus is warmed through, no more than 1 minute.

Meanwhile, cook and the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the asparagus sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.

Source Pasta E Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli,

Hard cover, no photographs). A Kitchen PAth review 29 Jun 97; fat content estimated by MasterCook software.

Book Reviews with samples http://wizard. Ucr. Edu/~phannema/books. Htm