Linguine And Spring Vegetables - cooking recipe

Ingredients

4 Tbsp. butter, softened
1 generous pinch saffron threads, soaked in 1 Tbsp. hot water
salt and pepper
1/2 lb. asparagus, tough ends snapped off
1/2 lb. English or garden peas, shelled
1 Tbsp. olive oil
2 shallots, thinly sliced
1/2 red or yellow bell pepper, thinly sliced
1/4 c. dry white wine
juice of 1 orange (about 1/3 c.)
zest of 1 orange
1/2 lb. fresh linguine
grated Parmesan cheese

Preparation

Set a large pot of water on the stove to boil.
Cream the butter with the saffron, 1/8 teaspoon salt and a few pinches of pepper.
Set aside.