Ingredients

• 1/4 teaspoon saffron threads
• pinch of salt
• 1 stick / 4 oz / 100 g butter
• 2 tablespoons extra virgin olive oil
• 6 medium shallots, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• scant 1/2 teaspoon cayenne pepper
• 1/4 teaspoon red chile flakes
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon+ fine grain sea salt
• black pepper 
• 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
• 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds
• splash of cream or pasta water
• 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
• 2 tablespoons roughly chopped mint
• 2 tablespoons roughly chopped parsley

Directions

1. Place a large pot of water over high heat and bring to a boil. In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside.
2. Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).
3. Salt the water generously and cook the pasta per the package instructions, or until al dente. Barely thirty seconds before the pasta has finished cooking, add the asparagus. Drain, reserving a bit of pasta water, and return the pasta and asparagus to the pot. Stir in the saffron salt. Pour about half of the spiced butter over the pasta, add a small splash of cream (or pasta water), and toss well. Taste, then ask yourself if you need to add more spiced butter or salt. I suggest adding more butter until it is to your liking, then reserve any leftover for later use.
4. Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs.