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Ingredients

• 4 1/2 c. Vegetable or possibly chicken broth - (to 5 c.)
• 1/4 tsp Crumbled saffron threads
• 1/3 c. Shelled pistachios or possibly pine nuts
• 3 1/2 lb Asparagus
• 2 med Onions minced fine
• 1/2 stk Butter
• 1 1/2 c. Cubed potatoes - (1/2" cubes)
• 1/2 c. Dry white wine
• 1/2 c. Fresh flat-leaf parsley leaves - (packed)
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

In A Small Saucepan Bring 1/2 C. Broth To A Boil And Remove Pan From Heat. Stir Saffron Into Warm Broth And Steep, Stirring Occasionally, 15 Min. In A Dry Heavy Skillet Toast Nuts…

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