Recipes
Asparagus with Saffron
Submitted by: L from Los Angeles, California
Yield: 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.
I’ve made this many times—would love to know the medieval cookbook it came from!
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.