Summary

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

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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.