To celebrate springtime, I love to prepare mezze maniche with asparagus: the superstar vegetable of the season, now trending at your favorite market.
Bring a large pot of water (4 to 5 quarts) toa boil over high heat.
While water is heating, wash and prepare the asparagus by removing the fibrous stalks (usually the bottom 1/3), thinly slice the remaining asparagus at a bias, and dice the onion.
Once the water has reached a rapid boil, add salt and then the pasta. Cook according to package directions.
While pasta is cooking, heat butter in a large non-reactive pan on medium heat.
Add the diced onion and cook for a minute ortwo over medium heat until soft and golden.
Add sliced asparagus and sauté for a minute, making sure to keep them crunchy and al dente.
Add the crème fraîche and the saffron, season with salt and pepper, and lower the heat.
When pasta is ready, reserve ½ cup of the starchy pasta water and drain the rest.
Transfer the pasta to the pan with the sauce,along with the grated Parmigiano and enough of the pasta water to keep thesauce moist but not too wet; mix well on low heat until all the flavors arewell incorporated, making sure that most of the added pasta water has beenabsorbed.
Transfer to a platter or portion onto individual plates.
Liberally top dish with Parmigiano Reggiano curls.
National Pasta Association Recipe