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Export 8 ingredients for grocery delivery
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.
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