Place the asparagus in a medium skillet with water to cover, add salt, and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer for 5 to 10 minutes or until the asparagus is crisp-tender.

Reserve.

Meanwhile, heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.

Place the flour in a shallow bowl.

Season both sides of each anchovy with salt, dredge in the flour, and place in the oil.

Cook, turning once, until golden, about 5 minutes.

Let drain on paper towels.

Reserve.

In a mortar or mini-processor, mash the saffron, then whisk in the salt, vinegar, and olive oil.

Pour into a small saucepan and stir in the garlic, peppercorns, orange peel, bay leaf, and asparagus.

Bring to a simmer over medium heat and cook just until blended.

Remove from the heat, cover, and let sit for 15 to 30 minutes.

Discard the bay leaf.

Place the fresh anchovies on a serving platter, pour the sauce around the fish, and serve.

Alternatively, refrigerate the fish and sauce separately for at least 2 hours and serve cold, pouring the sauce around the fish before serving.

Enjoy this delightful combination of fresh asparagus and anchovies!