Summary

Ingredients

• 160 g rice, black (venere rice)
• 1 bunch asparagus, green
• 1 shallot (s) or small onion
• 1 clove garlic

For the sauce:

• 200 g ricotta
• 5 tablespoon milk
• 50 g parmesan cheese
• salt
• Chilli flakes (pepperoni flakes)
• 1 sachet saffron
• olive oil

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Instructions

1. Wash the asparagus and cut off the hard ends. Cut the asparagus spears into pieces about 3 cm long, leaving the heads whole. Dice the shallot or onion and thinly slice the garlic.
2. Cook the rice in salted water in a saucepan for between 25 - 45 minutes according to the instructions on the package.
3. Heat some olive oil in a pan, fry the shallot briefly, then add the garlic and at the end the asparagus with a little water. Salt and put a lid on the pan. Steam the asparagus for about 10 - 15 minutes, depending on the thickness of the asparagus, over a mild heat until the asparagus stalks are soft and the water has evaporated. Stir in between and season with pepper flakes at the end.
4. In the meantime, warm up the milk and dissolve the saffron in it. Allow to cool slightly. Stir the ricotta and parmesan into the saucepan with the saffron milk and puree with a magic wand until a homogeneous cream is obtained. This saffron cream can be used cold or carefully warmed up, for example by placing the pot on the rice pot.
5. Place a mirror of the saffron cream decoratively in a (large, deep) plate, use a serving ring to layer the rice and asparagus alternately on top of the cream. Carefully remove the serving ring and arrange a few heads of asparagus on top for decoration.