- 18 wild asparagus, rinsed and chopped (not the tops)
- 8 cherry tomatoes, cut into half
- 2 spring onions, finely chopped
- Sea salt
- Extra-virgin olive oil
Boil the asparagus for a couple of minutes. When ready, stir-fry the spring onions in the desired quantity of olive oil. Stir in the halved cherry tomatoes, the asparagus and the salt. When the sauce starts to reduce, add the saffron, previously dissolved in ¾ of a glass of water, and simmer until it thickens.
Cook the trofie in salted boiling water , drain them "al dente" and stir it in the pan with the sauce over a low heat for a couple of minutes.