How to make Asparagus in Saffron Sauce-Cook Smart -
Asparagus cooked and served on a bed of potatoes drizzled with saffron flavoured sauce
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Saffron
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Asparagus in Saffron Sauce-Cook Smart checkout Asparagus with Mushroom Cream Sauce, Crispy Vegetables with Honey and Chilli - Sk Khaza. You can also find more Main Course Vegetarian recipes like Tender Jackfruit Curry Palak Aur Paneer Ke Kofte Tender Raw Jackfruit Sukke Bharwan Karela
Asparagus in Saffron Sauce-Cook Smart Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Asparagus in Saffron Sauce-Cook Smart Recipe
Asparagus 8-10
Saffron a big pinc
Medium onions 2
Oil 1 tablespoon
Medium potatoes boiled, peeled and mashed 3
Salt to taste
Olive oil 1 teaspoon
Butter 1 1/2 tablespoons
Garlic chopped 1 tablespoon
Tomato puree 4 teaspoons
Fresh cream 1/2 cup
Method
Step 1
Heat 2 cups water in a deep non-stick pan. Preheat the oven to 180º C.
Step 2
Quarter onions, put in a chopper jar and chop coarsely.
Step 3
Heat oil in another non-stick pan, add onions and sauté till translucent. Switch off the heat, transfer into a bowl. Add potatoes and salt and mix well.
Step 4
Add the asparagus to the hot water in the deep pan.
Step 5
Place round-shaped cookie cutter in a soup plate, half fill it with potato-onion mixture and press. Drizzle olive oil and bake in oven for 10-15 minutes.
Step 6
Drain asparagus from the hot water and transfer into a bowl filled with cold water.
Step 7
For saffron sauce, heat butter in another non-stick pan, add garlic and saute till raw smell disappears. Add tomato puree and fresh cream and mix well. Add salt and mix again.
Step 8
Strain the mixture into a bowl and pour the strained liquid back into the same pan and cook till the sauce thickens. Add saffron and mix well. Switch off the heat.
Step 9
Drain excess water from the asparagus and place on a worktop. Cut the lower portions asparagus into equal sized pieces and insert one by one along the sides of the baked potato-onion mixture. Insert the asparagus tips in the center of the mixture.
Step 10
Gently remove the cookie cutter, drizzle the saffron sauce all around and on top of the asparagus and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
