1 lemon
1 pound asparagus
2 tablespoons butter
1/4 cup finely chopped shallots
1/4 cup whipping cream
1/4 teaspoon salt
Pinch pepper
Saffron Pasta:
Pinch saffron threads
2 cups all purpose flour
3 eggs
1/2 teaspoon salt
Filling:
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 egg yolk
1/4 teaspoon salt
Pinch pepper
Pinch nutmeg
Pinch cayenne pepper

Preparation Instructions:

Saffron Pasta: In small bowl, crush saffron with back of spoon; mix in 1 tablespoon hot water. Let stand for 5 minutes.

On flat surface or in bowl, mound flour. Using fingers, make well in center; add saffron mixture, eggs and salt. Using fork, beat egg mixture, gradually incorporating flour around edge, until soft dough forms. Knead until smooth, about 5 minutes, adding more flour if necessary. Wrap in plastic wrap; let rest for 30 minutes. (Make ahead: Refrigerate for up to 2 days; bring to room temperature before continuing.)

Filling: In bowl, mix ricotta, Parmesan, parsley, egg yolk, salt, pepper, nutmeg and cayenne. Cut yellow part of rind from lemon; cut onto fine strips. Squeeze 1 tablespoon juice from lemon. Set aside.

Snap off ends of asparagus. With vegetable peeler, peel bottom half of each spear. In saucepan, bring 4 cups salted water to boil; cook asparagus until tender, 3 to 5 minutes. Drain, reserving 1/2 cup cooking liquid. Chill under cold water; drain. Cut off top halves and reserve. In food processor or blender, puree bottom halves with reserved cooking liquid; strain through sieve, reserving liquid.

Divide dough into quarters; cover. Working with 1 quarter at a time, press into disc; dust with flour. Using pasta machine or rolling pin, roll out to second thinnest setting into 35 x 6 inch strip. Repeat with remaining quarters. Let rest on lightly floured surface to dry slightly for 15 minutes, turning halfway through. Cut each strip into 3 inch squares.

Wet edges of squares with water; place rounded 1 teaspoon filling on centers. Fold 2 opposite points over filling to make triangle with out aligning points; pinch edges to seal. Cross remaining 2 points, one over the other; pinch to seal. Place on floured tray. Repeat with remaining squares.

In large pot of boiling salted water, cook cappelletti until tender but firm, about 8 minutes. Drain.

Meanwhile, in skillet, melt butter over medium-high heat; cook lemon rind until translucent, 1 to 3 minutes. Remove rind and set aside. Add shallots to pan; cook until softened, about 3 minutes. Add reserved asparagus liquid, cream, salt and pepper; cook until reduced by half, 3 to 4 minutes. Add reserved asparagus tips; heat through. Stir in reserved lemon juice. Serve with cappelletti; garnish with lemon rind. Make 4 servings.

Per serving: about 524 calories; 22 g protein; 23 g fat; 56 g carbohydrates; 3 g fibre; 274 mg cholesterol; 1369 mg sodium.