Saffron Pasta Salad

INGREDIENTS

• Saffron vinaigrette:
• 1/4 cup red wine vinegar
• 1/2 teaspoon saffron threads
• 1 medium garlic clove, smashed
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/2 cup / 120 ml olive oil
• bit of sugar/honey or splash of cream (if needed)
• 12 ounces / 340 g dried pasta (see head notes)
• 1 pound / 16 oz / 453g thin asparagus, ends trimmed, cut into 1/2-inch segments
• 3 ounces / 85g goat cheese, crumbled
• fresh chopped chive and toasted pine nuts (optional)