Asparagus with Saffron Recipe

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Categories: American, Low-Sodium Recipes, Side Dish, Spanish, Thanksgiving, Vegetable, Vegetable

Submitted By: L from Los Angeles.

Asparagus with Saffron Notes

This recipe is an adaptation of one I found in a medieval cookbook. It is an unusual, but tasty, way to serve asparagus.

  • 1 pound asparagus, woody ends snapped off
  • 1 tablespoon olive oil
  • 1 scallion, thinly sliced
  • 4 threads saffron
  • to taste, ground nutmeg
  • to taste, salt
Serves / Yields

4 servings

Preparation Instructions

Cut asparagus into 1 inch pieces, keeping tips separate.

Bring a small quantity of water to a boil in a saute pan. Salt the water and add the asparagus stalks in a single layer. Boil about 1 minute, then add the tips and boil 2 minutes more. Drain well and pat dry.

In a skillet, saute scallion in oil just until it begins to turn translucent. Add asparagus and saffron. Stir-fry briefly, then cover, lower heat, and cook gently for 5 minutes, shaking pan occasionally.

Season asparagus with salt, pepper, and freshly ground nutmeg, stir together, cover, and continue to cook for 5 minutes more.

Uncover and continue to cook and shake, just until asparagus begins to turn golden. Serve immediately.

Quick Shopping List

Superior Grade Spanish Saffron
1 gram bag in a glass jar
Nutmeg, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2.25 oz.

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Neal C. Said:

I was very surprised how well this turned out. I sustituted the scallion with a small finely diced onion. I was suprised that the saffron did not impart that much color. But very good and will add to my recipes.

Make it Again? Neal C. would make this recipe again.