Recipe: Perfect Linguine with speck, saffron and asparagus

Recipe: Perfect Linguine with speck, saffron and asparagus Delicious, fresh and tasty.

Linguine with speck, saffron and asparagus. Great recipe for Linguine with speck, saffron and asparagus. This is so earthly and tasty, full of flavour. I didn't want the saffron to overpower the other flavours, so I added it to the pasta cooking water.

Add the cream and, stirring with a wooden spoon, cook until it thickens.

Toss the pasta in the pan with the prepared sauce.

I didn't want the saffron to overpower the other flavours, so I added it to the pasta cooking water.

You can have Linguine with speck, saffron and asparagus using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Linguine with speck, saffron and asparagus

1. You need 500 g of linguine.

2. It’s of Few asparagus tips, washed and chopped.

3. It’s Packet of chopped speck - about 100 g.

4. It’s of Saffron.

5. Prepare of Glug of white wine.

6. It’s of Small chopped onion.

7. It’s to taste of Salt.

8. Prepare of Olive oil.

9. You need of Parmesan to serve.

A wonderful balanced dish #Italian #pasta #linguine #asparagus #dinner #lunch #mainmeal Green tagliatelle with saffron sauce.

Clear, strong tastes and colours mark the early spring as captured in this dish of green tagliatelle with saffron sauce and fried asparagus.

Spinach and asparagus are among the first green vegetables to hit the market after a long winter of cabbage and roots.

And it is a delight to pair the two with a.

Linguine with speck, saffron and asparagus step by step

1. Bring a pot of salted water to the boil and cook pasta according to instructions. Cook onion gently in a little oil. Add the asparagus and cook for about 2 mins.

2. Add the speck and cook for a min on medium high. Then add the wine and let it evaporate. Add a ladle of pasta cooking water to the sauce and cook on low for remaining pasta cooking time.

3. Add saffron to pasta water towards the end. Drain pasta al dente and add to sauce. Mix well and serve with Parmesan cheese and a drizzle of olive oil 😀.

Bring a pot of water to a boil for pasta.

Place stock and saffron in small pot and reduce at a simmer by half, allowing the saffron to bloom and the stock to concentrate its flavor.

Add the cream, heat to boil, lower to simmer for a few minutes.

In a bowl, add saffron to cream while mixing.

Add the saffron cream to the pancetta and let reduce halfway, over medium heat.