Another one from 101 Cookbooks! Jordan liked this a lot, but he likes bitter things – I didn’t enjoy the saffron so much. But I accidentally used twice as much, so that might be why. You can add more agave (or just plain old sugar) to sweeten it further, if you prefer.
1 package of orrecchiette pasta
a bunch of thin-stemmed asparagus
1/2 tsp saffron threads
1/4 red wine vinegar
1 clove of minced garlic
2 tbsp lemon juice
2 tsp dijon
1/2 safflower oil
1 tbsp agave
a bunch of green onions
1/4 c toasted pinenuts
Cut the asparagus into 1/2″ chunks. Cook your pasta and add the asparagus for the last 30 secs, then dump everything into a colander and run cold water of it. Drain well.
Heat the vinegar with the saffron on medium and bring to almost a simmer, then remove from heat. Let it cool down and then add it to a glass jar, along with the garlic salt, lemon, mustard, agave and oil. Shake to combine.
Slice the green onions and then add everything (including the pinenuts) to a large bowl and toss. Let it sit at least 30mins before serving, so the pasta and asparagus absorb some of the dressing. Serve cold/room temperature, or reheat.