#20  De li sparaci: Togli li sparaci, e fálli bollire; quando sieno bolliti, ponili a cocere con oglio, cipolle, sale e zaffarano, e spezie trite, o senza.

Asparagus with Saffron  Of Asparagus.  Take the asparagus and boil it; when it is cooked, put it to cook with oil, onions, salt, and saffron, and with ground spices, or without.  (Za 8)

Niccolo's Recipe
Serves 6 to 8

2 1/2 pounds asparagus
2 TBL olive oil
2 green onions or 1 small leek
8 to 10 strands saffron steeped 2 TBL in warm water
1/4 tsp ground black pepper or long pepper
1 pinch ground mace
1 pinch ground fennel seed
salt to taste

Clean and trim the asparagus of woody ends.  Peel stalks.  Bring several quarts salted water to boil.  Blanch asparagus until cooked but still slightly crisp.  While asparagus is cooking, heat olive oil in large pan and gently cook onion/leek so that it doesn' t brown.  Add blanched asparagus and saffron amd cook over medium-low heat for about 5 minutes.  Add spices and toss to mix and coat, then cook another 5 minutes covered, or until just done.

Zambrini, Francesco, ed. (1968).  Libro della cucina
    del secolo XIV. Bologna: Forni (originally printed
    Bologna: Gaetano Romagnoli, 1863).  as found in . . .

 Redon, O, et al. (1998) The Medieval Kitchen: Recipes
    from France and Italy.  Chicago: University of
    Chicago Press.