Asparagus with pasta with the perfect hint of saffron is just delicious.

Cooked to perfection, saffron pasta with tender asparagus is a super fast dinner that your family will rave about. Then add crispy bacon bits; you have a favorite dish for all ages.

Farfalle Pasta With Fresh Asparagus

In this Article

What is saffron?

This fragrant, most famous spice originated from a flower called crocus sativus, also known as the saffron crocus.

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It is believed to have originated in Greece. However, today, it is mainly grown in Iran, Greece, Morocco, and India.

You will find it under lock and key due to the high price. Each threadlike red strand is collected by hand, thus the high cost and the fact that it blooms for only one week each year.

The strands of saffron must be red stigmas and no yellow stamens.

You may be tempted to purchase ground saffron. I would recommend buying the strands. Being pricy, you do want to see what you are buying.

How to select the right asparagus

Before making the recipe, I found knowing how to choose the best thin green asparagus helpful. This was especially important since it was my first time buying them.

After all, they are all bunched up. What to look for is essential.

  • The stalk should be plump and firm, and the tips should be tightly closed.
  • Depending on your purchasing variety, the color should be green, purple, or white.
  • Ensure the color is not faded or dull; your merchant has them standing upright in cold, fresh water.
  • Avoid blemishes or wilted asparagus. Or even worse, with small flowers peeking out.
  • The long end of the stalk should be moist and plump. If the stalk looks dry or cracked, they are older and not as fresh.
  • Thinner asparagus is tender and sweet, while larger ones are meatier and have a more robust flavor.
farfalle pasta with fresh asparagus and saffon

Here are a few helpful tips for the ingredients needed to make this savory asparagus with pasta and saffron

This is a quick introduction. Please read the recipe for complete instructions.

Asparagus spears – The main ingredients of this asparagus recipe. Make sure they are nicely tight and green.

Extra virgin olive oil – used to create the sauce. I like mild olive oil as it does not interfere with the taste, but feel free to use olive oil or EVOO.

Shallot – is milder than onions, and they give us such a great aromatic onion flavor.

White wine – is the culprit in making the asparagus sauce fantastic. While you cook, the alcohol will evaporate; thus, there are no concerns about serving this dinner to children.

Pinch saffron – Adds a layer of flavor as well as a beautiful golden color to your asparagus pasta.

Farfalle pasta – is one of my favorite pasta. Perfect to collect sauce and so much for the little ones

Bacon – everything tastes better with bacon, and here we have it crisp to add flavor to your asparagus pasta.

Butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Parmesan cheese – Pasta’s best friend and it adds a layer of flavor.

Parsley – optional and sprinkled at the last minute.

How to prepare your asparagus pasta

This recipe is pretty straightforward as shown on the recipe card below.

Before cooking, please have all your ingredients ready, as this asparagus recipe will go quickly.

Bacon:

This recipe requires some very crispy bacon that you will crumble and add to the pasta. I recommend slicing the bacon strips thinly and crispy it while the pasta water comes to a boil. This will allow it to be warm and ready to be enjoyed at time of dinner.

While your bacon is crisping up:

  • Clean the asparagus by peeling the bottom and slice on rounds.
  • In a saucepan saute the shallots. Add the asparagus and white wine and cook over low heat for about five minutes. Season to taste.
  • Bring a large pot of salted water to a full boil and add the farfalle pasta and saffron and cook your pasta al dente.
  • Save a cup of the boiling water just in case you will need it and drain the pasta.
  • Toss the pasta with your asparagus, shallot and butter.
  • Crumble to bacon and add the grated parmesan cheese and serve immediately.
Asparagus and Saffron Farfalle Pasta

Storage and reheating

Pasta is always at its best when enjoyed right out of the boiling pan, mixed with your sauce.

Your leftovers will store well in the refrigerator for two days.

To reheat them, bring them back to room temperature and warm them in a skillet with a few drops of water and a tablespoon of unsalted butter.

I do not recommend freezing them as they will not taste the same.

Variation and substitutions

You can make this dish vegetarian by omitting the bacon.

I use farfalle pasta as they are my favorite, however any tubular pasta such a penne, mezze zite or even orecchiette will work beautifully.

You do not have to use parsley at all.

Frequently Asked Questions

What is asparagus?

Asparagus is a green vegetable that is easily recognizable for its pointy spears.

Ways to cook asparagus

They can be grilled, seared, steamed, or roasted

When are the asparagus in season?

The season runs from late March to June. You can also find them year-round at the grocery store. However, buying them in season is tastier and less expensive.

If you enjoy this delicious saffron pasta recipe with asparagus, look at my other recipes.

Saffron Lemon Chicken with Persian Saffron Rice

Farfalle with Peas, Ham and Cream

Turmeric Linguine with Shrimps And Saffron Sauce

Happy Spring to asparagus lovers everywhere!

Farfalle Pasta with Fresh Asparagus

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Asparagus and saffron farfalle
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Teana Allen
Cooked to perfection, saffron pasta with tender asparagus a super fast dinner that your family will rave about it
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Ingredients 

  • 10 asparagus spears
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • ½ cup white wine
  • salt, salt
  • 1 pinch saffron
  • 1 pound farfalle pasta
  • 2 strips bacon, nicely cooked and crumbled
  • 1 tablespoon unsalted butter
  • salt and pepper
  • parmesan cheese
  • parsley, minced

Instructions

  • Peel the bottom of the asparagus spears and slice the spears on rounds.
  • Heat the oil in saucepan and sauté the shallot. Add the asparagus and white wine. Cook over low heat for 5 minutes. Season with salt and pepper.
  • Bring a large pot of salted water to a boil. Add the saffron and cook the farfalle until al dente (not too soft bust still with a bite).
  • Drain the pasta and toss with the asparagus. Add the butter and mix well.
  • Crumble the bacon over the pasta, grate some Parmesan Cheese and sprinkle with parsley.

Notes

Bacon:
This recipe requires some crispy bacon to crumble and add to the pasta. I recommend slicing the bacon strips thinly and crispy it while the pasta water comes to a boil. This will allow it to be warm and ready to be enjoyed with your asparagus pasta.

Nutrition

Calories: 621kcal | Carbohydrates: 88g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 397mg | Fiber: 4g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 2.7mg | Calcium: 36mg | Iron: 2.5mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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