Step 1

In a dry pan, toast pine nuts until just golden. Remove and set aside.

Step 2

Wash asparagus and trim the bottoms if tough.

Step 3

Trim and mince the shallot. In a pan with a drizzle of oil, sauté it with the asparagus over high heat for 2 minutes with a pinch of salt. Add butter and anchovy paste. Continue cooking for 5 minutes. Add milk and cream and mix gently. Add the saffron and cook for 2 more minutes.

Step 4

Remove from heat. Serve asparagus in the sauce, garnished with toasted pine nuts.