1. Pre-heat the oven to 350 F (180 C)

2. In a small bowl add the saffron threads with the warm water and let "bloom" for about 10 minutes

   

3. Enjoy the beautiful, rich, golden color of this precious saffron spice. Doesn't it smell subtle and earthy? Take a deep breath in and enjoy the aroma for a moment!

4. Wash asparagus under cold water, break off the ends and peel about 2 inches of the ends. 

Asparagus Broth:

1. In a medium pot add 1 C water, the peel and ends of the asparagus and boil for about 15 minutes. Set aside. 

   

Asparagus

1. Place the asparagus on a baking sheet cover with the oil, lime juice, salt and pepper and bake for about 12 - 15 minutes on the medium rack. The asparagus just needs to soften a bit but not tired soft ;-)

   If you like the asparagus a bit charred, you can blister them briefly under the broiler after about 10 minutes baking. But watch out that they do not burn! 

   If you prefer the asparagus grilled go ahead and grill them. This might add a bit of smoky flavor.

   

saffron cream sauce

1. In a sauce pan heat grape seed oil, add the finely diced shallots and sauté until they are translucent but not browned! Add the saffron with the water and reduce for a few minutes. Add 1/4 C of the asparagus broth and reduce again to about 1/2 C.

   

2. Mix the cashew butter with 1/4 C of the asparagus broth and add to the sauce pan. Stir constantly until it thickens. Add more asparagus broth if needed. The sauce should be soft and creamy, not too runny. Season with salt, lime juice and pepper to taste.

   

3. Serve green asparagus with the saffron cream sauce. It is delicious with green herb frittata

   

4. Guten Appetit!