Creamy saffron bucatini with crispy asparagus

: 8′

: 15′

: Easy

: Bardolino chiaretto


Bring the cream to a boil and add the saffron. Season with salt and pepper and 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 it´s just al dente.

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


14 oz (400 g) Delverde bucatini

25 asparagus tips

3/4 cup (180 ml) heavy cream

2 pinches of saffron

2 tbsps extra-virgin olive oil

2 garlic cloves, unpeeled

salt  and pepper