Saffron – Asparagus with Rice

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cup / s rice, (basmati, jasmine, depending on taste)
  • 0.25 liter ¼ water
  • salt
  • 250 g asparaus
  • 100 g ham, cooked
  • 1 shallot (s)
  • 250 g cream
  • 100 ml white wine
  • 1 teaspoon saffron threads
  • 0.5 ½ lemon (n)
  • 50 g butter
  • salt and pepper
  • nutmeg
  • possibly turmeric
Saffron – Asparagus with Rice
Saffron – Asparagus with Rice

Instructions

  1. Drain the rice, wash it and bring it to the boil in approx. 1/4 l water with a little salt and let it soak for approx. 20 minutes.
  2. Soak the saffron threads in slightly warm water.
  3. Wash, peel and cut the asparagus into 3-4 cm pieces and cook in 1 liter of water with a little salt for about 5 minutes until al dente. But do not throw away the asparagus water!
  4. Cut the shallots into cubes and the cooked ham into small strips and sauté in the butter.
  5. Deglaze with wine. Add the saffron water (with or without threads), approx. 100ml asparagus water, the juice of half a lemon and the cream and let it boil down.
  6. After approx. 10 minutes add asparagus pieces and season with salt, pepper, nutmeg and possibly turmeric and serve immediately.

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