Creamy tagliolini with courgette flowers, asparagus and saffron
300 g of fresh egg noodles
1 bunch of asparagus
2 bouquets of courgette flowers
2 envelopes of saffron
200ml fresh cream
80 g grated parcorino
salt and pepper to taste
Clean the flowers and asparagus.
In a sauté pan, brown a little olive oil and the finely chopped shallot.
In a separate pot, cook the tagliolini al dente and, once drained, add them to the asparagus in the sauté pan.
Sauté by adding a little cooking water, stir in the pecorino cheese and add the cut courgette flowers last.