Creamy saffron bucatini with crispy asparagus

Ingredients

• (400g) Bucatini

• 25 asparagus tips

• 3/4 cup (180ml) heavy cream

• 2 pinches of saffron

• 2 tbsps extra-virgin olive oil

• 2 garlic cloves, unpeeled

• Salt and pepper

Method

Bring the cream to a boil and add the saffron. Season with salt and pepper, let reduce for a few minutes. Set the saffron cream aside.

Heat the olive oil with the garlic cloves until very hot then fry the asparagus tips until crispy. Bring a large pot of salted water to a boil and cook the bucatini until al dente.

Drain and transfer to a pan with the saffron cream and sauté briefly. Serve, topped with the asparagus tips.

Enjoy the recipe and Cook like a Chef at home!