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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim and cut the asparagus into 1 inch pieces. | 2. Chop the onion to your desired texture. | 3. Bring a large pot of water to boil and add the asparagus. | 4. Cook until crisp-tender, approximately 3-4 minutes. | 5. Remove the asparagus and set aside. | 6. Add the pappardelle to the boiling water and cook till al dente. | 7. While the pasta is cooking, set a large skillet over medium heat. | 8. Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds. | 9. Crush the saffron to a powder with the back of a wooden spoon. | 10. Add the butter to the pan, heat till melted. | 11. Add the onion and saute till translucent. | 12. Stir in peas and orange zest, cook about 2 minutes, till peas are tender. | 13. Add the orange juice and asparagus, cook till the asparagus is warmed through. | 14. Season to taste with salt. | 15. When the pasta is cooked, drain and toss with the asparagus mixture. | 16. Serve with the grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1			90.7186	17.5994	9.979	0.5443
pappardelle pasta	1	lb		403.4676	0.0	89.7602	2.2667
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1			44.0	10.274000000000001	1.21	0.11
pea	1	cup	shelled	41.16	7.399	2.7439999999999998	0.196
orange zest	1	teaspoon		1.94	0.5	0.03	0.004
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
salt				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.