Fusilli With Asparagus And Saffron

Preparation:

Preparation: Wash the asparagus, cut them finely (except for the tips) and sauté them in a pan with half the butter, keeping them crunchy; salt them. Melt the rest of the butter in a saucepan, brown the flour which must remain white, then pour in the cold milk and mix gently with a whisk until boiling. When it starts boiling, lower the heat, cook the sauce for about 20 minutes, then add the saffron sachet and a pinch of salt. Cook the fusilli al dente and toss them in the pan with the asparagus, keeping the tips aside. Pour the sauce like a mirror into the plates, distribute the pasta, garnish with the asparagus tips and serve with a few saffron pistils.