INGREDIENTS

INSTRUCTIONS

Bring a large pot of water to boil. Snap off the tough ends of the
asparagus and set them aside to use in a soup stock, or discard them.
Cut off the tips, leaving them about 2 inches long, and slice the
remaining pieces on the diagonal or into short rounds. Shell the  peas.
Cover the saffron with a couple of tablespoons of boiling  water, to
make an infusion. Melt the butter in a wide saute pan, and  gently cook
the shallots for several minutes, or until they are soft.  Add the
cream and the saffron infusion, bring to a boil, reduce  slightly, and
season with salt. When the pasta water is boiling, add  salt, and cook
the asparagus, and then the peas, in the boiling  water. Scoop them out
when they are done and add them to the cream.  Next cook the pasta;
when it is done, add it to the cream, turning it  over several times
with a pair of tongs to coat it with the sauce.  Add the chervil leaves
and the lemon peel, and serve on warm plates  with grated Parmesan and
freshly ground pepper.  NOTES : The peas are small and fresh, the
asparagus, pencil thin.  The  fragrant saffron-flavored cream makes
this pasta filling and  substantial. This is a rather special dish,
fine for a company  dinner. Recipe by: Deborah Madison "The Greens
Cookbook"  Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on  May 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 523
Calories From Fat: 281
Total Fat: 32g
Cholesterol: 106.4mg
Sodium: 1086.2mg
Potassium: 947mg
Carbohydrates: 39.2g
Fiber: 1.2g
Sugar: <1g
Protein: 24.3g