In a large saucepan over medium high heat, combine the vegetable stock, white rice, onion, saffron threads (a small pinch goes a long way), turmeric, coriander and spanish paprika. Stir everything together and bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until the liquid is absorbed. Remove from heat and set aside, covered.

In a separate large skillet over medium heat, add the olive oil. Add the garlic and cook for 1 minute. Add the asparagus and cook for 5-7 minutes, stirring occasionally until desired crispness. Sprinkle with salt and pepper, if desired. Stir and remove from heat.

Add asparagus to the rice. To toast the pine nuts, add them to the same skillet and cook over medium heat, stirring occasionally until starting to brown. Add pine nuts to the rice mix, add the lemon juice and and stir to combine.

Enjoy this saffron rice as a side dish or the star of the show.