Instructions: 1. Set a large pot of water on the stove to boil. Cream the butter with the saffron, a pinch each of salt and freshly ground pepper. Set aside. Slice the asparagus diagonally into 5cm lengths. When the water is boiling, add 1 teaspoon salt. Drop the peas into the boiling water and cook until just tender, about 1 1/2 minutes. Scoop them out and rinse under cold water. Drop the asparagus into the boiling water for 2-3 minutes, until just tender. Scoop them out and rinse under cold water. Set the peas and asparagus aside. Keep the water boiling.

3. Heat the olive oil in a large pan and add the shallots, capsicum, salt and pepper. Saute over medium heat for 4-5 minutes, until the capsicum is tender.

Add the wine and orange juice; continue to cook over medium heat until the liquid is reduced by half.

4. Meanwhile, cook the pasta in the boiling water until al dente. Just before draining, reduce the heat under the pan and add the asparagus, peas and orange zest to the capsicum mixture. Drain the pasta and add to the pan with vegetables. Quickly toss the vegetables and pasta together, then add the saffron butter. The butter will combine with the pan juice to make a light sauce. Serve with parmesan.

by Bantam.

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