Saffron rigatoni with basil asparagus

Ingredients for 4 servings:

• 500g rigatoni
• 500 g asparagus, green
• 3 tbsp olive oil
• 1 m.-sized onion(s)
• 1 pack of saffron threads
• 1 pot of basil
• salt and pepper
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Delicious for asparagus season and even vegan without Parmesan

Cook the rigatoni in salted water until al dente, then drain and let it drain well. Wash the asparagus, peel the lower third if necessary and trim the ends. Cook the asparagus in plenty of salted water for about 10 minutes. Rinse the stalks in very cold water and drain well. Then cut the asparagus into pieces about 3 cm long. Dice the onion. Heat the olive oil in a large pan and sauté the onion until soft. Stir in the saffron and mix in the rigatoni. Let everything stand for about a minute. Now stir in the asparagus and sauté everything at a lower heat for about 5 minutes. Pick the basil, wash it and cut it into strips. Add these to the pan just before serving and season with salt and pepper. Serve the dish on plates and sprinkle with Parmesan cheese, if desired.