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
Print Recipe
Pin Recipe Instructions
- 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.
- Soak the saffron threads in slightly warm water.
- 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!
- Cut the shallots into cubes and the cooked ham into small strips and sauté in the butter.
- 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.
- After approx. 10 minutes add asparagus pieces and season with salt, pepper, nutmeg and possibly turmeric and serve immediately.
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