Green Asparagus with Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 750 g asparaus, reen
- 3 shallot (s)
- 4 tablespoon olive oil
- 1 tablespoon flour
- 1 bay leaf
- 1 small can saffron powder
- 250 g whipped cream
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Cut off the hard ends of the asparagus. Bring the water with salt and a pinch of sugar to the boil. Cook the asparagus in it for about 10 minutes. Remove with the slotted spoon, drain and arrange on a warmed plate. Save asparagus water
- While the asparagus is cooking, peel the shallots and chop them very finely. Sweat in hot olive oil over medium heat for 2-3 minutes. Stir in the flour and brown for another 2-3 minutes while stirring until golden yellow. Deglaze with about 1/4 l asparagus water. Stir well so that there are no lumps. Dissolve the saffron in a little sauce and add with the bay leaf. Salt. Cook for 10 minutes over low heat. Remove the bay leaf. Add the cream. Reduce the sauce over a high heat for another 5 minutes until it becomes creamy. Pour over the asparagus and serve immediately.
- Grainy cooked parboiled rice tastes good with it.
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