Tagliatelle in saffron-orange sauce with asparagus and tomatoes

Ingredients for 2 servings:

• 200g tagliatelle
• 125 ml orange juice
• 250 g asparagus, green
• 10 small cherry tomatoes
• ½ lime(s)
• ½ onion(s)
• 50 ml cream
• 60 g butter
• 3 tsp wheat flour
• salt and pepper
• 10 saffron threads

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, without alcohol

First, bring the orange juice to a boil and then reduce to a simmer for about 20 minutes, stirring occasionally. Peel and finely chop the onion. Heat 1.5 tbsp (about 15 g) of butter and flour in a saucepan until the butter melts. Sauté the onion for 2 minutes. Add the orange juice and cream and continue to simmer over low heat. Season with salt and pepper. Place the saffron threads in a suitable microwave dish and microwave for 30 seconds. Grind a little and add 2 tbsp of hot water. Add the saffron to the orange sauce and season with spices and lime juice. Finally, mix in 20 g of cold butter. Wash the asparagus and trim the ends (about 1 cm). Cut each stalk into 3 roughly equal pieces. Cook the asparagus for 5 minutes (I would cook the middle and end pieces for an additional 3 minutes so they are not too firm). Drain and sauté in a pan with 2 tablespoons of butter, 1/4 lime juice, and salt over medium heat for 10-12 minutes. Add the washed and halved cherry tomatoes to the asparagus for the last 2 minutes. Cook the pasta in salted water according to the package instructions, drain, and toss with the orange sauce. Serve on 2 plates and top with the asparagus and tomatoes.