Saffron Spaghetti with Santa Barbara Spot Prawns

Ingredients

• 1/8 teaspoon saffron threads
• 2 tablespoons hot water
• Kosher salt
• 1 pound fresh asparagus, cut into 4-inch spears
• 1 pound uncooked spaghetti
• 1/4 cup olive oil
• 1 tablespoon finely chopped shallot
• 1 teaspoon finely chopped garlic
• 1/4 teaspoon crushed red pepper
• 1 pound unpeeled head-on, tail-on raw Santa Barbara spot prawns (about 12 prawns)
• 1 cup (8 ounce) dry vermouth or dry white wine
• 1/4 cup cold unsalted butter, cut into pieces
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon thinly sliced fresh chives

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