Asparagus with Saffron Recipe
Submitted By: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
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.