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Asparagus in Saffron Sauce
Main Ingredients | Asparagus, Saffron |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 8-10 asparagus
- A big pinch of saffron
- 2 medium onions
- 1 tablespoon oil
- 3 medium potatoes boiled, peeled and mashed
- Salt to taste
- 1 teaspoon olive oil
- 1 1/2 tablespoons butter
- 1 tablespoon chopped garlic
- 4 teaspoons tomato puree
- 1/2 cup fresh cream
Method
- Heat 2 cups water in a deep non-stick pan. Preheat the oven to 180º C.
- Quarter onions, put in a chopper jar and chop coarsely.
- 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.
- Add the asparagus to the hot water in the deep pan.
- 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.
- Drain asparagus from the hot water and transfer into a bowl filled with cold water.
- 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.
- 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.
- 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.
- Gently remove the cookie cutter, drizzle the saffron sauce all around and on top of the asparagus and serve immediately.
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