Home » Saffron Fusilli with asparagus, almonds and chocolate fondue

Saffron Fusilli with asparagus, almonds and chocolate fondue

by Ada Parisi
5 min read
Fusilli allo zafferano con asparagi, mandorle e fonduta

Saffron Fusilli with asparagus, almonds and cheese. How about, You want to do another recipe with asparagus? Today I leave you a dish delicate flavor, very very easy to make: fusilloni cooked in water flavored with saffron, so become a nice bright yellow, with sauteed asparagus, toasted almonds and a fondue Primiero seasoned hut. Is’ a cheese with a strong hint of grass and milk, You can replace with a Asiago. Each month has its own vegetables in season and so far between broad beans, peas and asparagus I don't know really what to choose. So I suggest you take a look at all my SPRING RECIPES and of course all my RECIPES WITH ASPARAGUS.

That's why you have to prepare for an invasion of green recipes, from the first to the second to soups, but they are vegetables rich in vitamins, mineral salts, anti oxidants and, Typically, beneficial for our body.

While waiting to get the Eggplant and peppers, asparagus in my opinion are combined very well with saffron, as long as it is only a slight aroma, and especially with the cheese fondue, soft and tasty. If you prefer, You can also use a long pasta, Maybe leaving the fondue a little’ more fluid. The fusilli with saffron and asparagus are a first vegetarian dish that will not please everyone. I wish you a good day!

Fusilli allo zafferano con asparagi, mandorle e fonduta


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


350 grams of fusilli pasta or you prefer
a bunch of asparagus
a bag or some saffron pistils
extra virgin olive oil, to taste
sliced almonds, to taste
one shallot or fresh onion
salt and pepper, to taste
150 ml double cream
100 grams of cured alpine Primiero or other semi-hard cheese


To prepare the saffron pasta with asparagus, almonds and chocolate fondue, you have to clean the asparagus eliminating the woody part of the stem and pelandoli with a potato peeler. Set aside the tips and slice the stalk. Finely chop the shallot. Sauté the shallots in a pan with a drizzle of extra virgin olive oil until it softens, then add the asparagus stalks. Cook for 8-10 minutes by adding, If necessary, little water, then add the tips, season with salt, pepper and jump all over high heat for a few minutes, so that the tips remain crisp and vivid green. Set aside.

Prepare the cheese fondue (I used a Primiero alpine but you can also use any semi-hard cheese): grate the cheese and put it in a bowl, pour the cream into a saucepan and bring to a boil, then pour in the cream cheese, stirring until the sauce is thick and smooth.

Lightly toast the sliced almonds.

Boil the pasta in salted water to which you add the Saffron, drain it very al dente while storing the cooking water. Skip the pasta with asparagus and then, fire off, join the fondue cooking water as di Primiero and need to get an emulsion that envelop the fusilli.

Serve with saffron pasta with asparagus, almonds and fondue, garnishing the dish with a generous handful of toasted almonds. And Bon Appetit!

MATCHING: Gavi Rammed Earth of the company The Raja. Obtained under biodynamic, This white wine Docg has intense aromas of ripe fruit, on the palate it is full with savory notes, with a lingering finish of white fruits.

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