Spanish Saffron Trenette with Halibut Filets, Asparagus and Creamy Saffron Sauce

Instructions: 

1. Remove tough ends of asparagus. Bunch together with a rubber band and slice asparagus into coins from bottom end until reaching the tips. Place in a bowl and set aside.
2. In a small bowl, whisk yogurt together with salt & pepper, cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or cover and refrigerate for up to 2 hours). Just before serving, add lemon juice and salt & pepper, to taste.
3. Sprinkle halibut filets with salt & pepper. Put butter in a large skillet and turn heat to medium. Once butter melts, add fish, and cook gently, turning once or twice, until a thin-bladed knife meets little resistance when inserted into the thickest part, around 8-10 minutes.
4. In the same pan, return to medium heat and add remaining 2 Tbsp. butter. Once melted, add asparagus coins and season with salt & pepper. Sauté until softened, about 2-3 minutes.
5. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain 
6. Toss asparagus with pasta and add a splash of olive oil and a pinch of salt & pepper.
7. Plate the pasta, topped with asparagus, halibut filets and saffron cream sauce. Serve and enjoy!