Asparagus with Saffron
Bright, quick asparagus with saffron and scallion. Adapted from a medieval recipe and ready in about 15 minutes.
This recipe is an adaptation of one I found in a medieval cookbook. It is an unusual, but tasty, way to serve asparagus.
Submitted by: L from Los Angeles, California
Yield: 4 servings
- Blanch asparagus briefly, then finish by sautéing with scallion and saffron for color and aroma.
- Season lightly with salt, white pepper, and a pinch of nutmeg for warm, subtle spice.
- Serve immediately for best texture; cook times are short to keep asparagus tender-crisp.
Spices
Featured in this Recipe
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.
thespicehouse.com
Frequently Asked Questions
Do I need to peel asparagus or trim the ends?
You do not need to peel asparagus. Snap off the woody ends where they naturally break. Thicker stalks can be lightly peeled on the lower third if you want a more uniform tender texture.
How should I prepare saffron for this dish?
Use about four saffron threads. For stronger color and aroma, crush the threads and bloom them in a tablespoon of warm water for a few minutes before adding. You can also add the threads directly to the pan; either method works.
Why does the recipe call for blanching the asparagus first?
Blanching the stalks and tips briefly ensures even cooking, bright green color, and a tender-crisp texture. It shortens the final sauté time so the asparagus does not get mushy.
Can I substitute saffron with something cheaper?
Saffron has a unique aroma and color, but you can substitute a pinch of turmeric or a small pinch of smoked paprika for color and a different flavor. Safflower can mimic saffron color but not the same taste.
How do I know when the asparagus is done?
The asparagus should be tender but still slightly firm when pierced with a fork. After the final uncover step, look for a few golden spots but avoid long cooking. Total cook time after blanching is about 10 to 12 minutes on low heat.
Can I make this ahead or reheat leftovers?
This is best served right away for texture and aroma. If needed, gently reheat covered in a skillet over low heat for a few minutes. Avoid microwave reheating which can make asparagus soggy.
What dishes pair well with asparagus with saffron?
This works well as a side for roast chicken, grilled fish, or lamb. It also pairs nicely with rice, couscous, or tossed into pasta with a light sauce. A crisp white wine complements the flavors.
Do I need to peel asparagus or trim the ends?
You do not need to peel asparagus. Snap off the woody ends where they naturally break. Thicker stalks can be lightly peeled on the lower third if you want a more uniform tender texture.
How should I prepare saffron for this dish?
Use about four saffron threads. For stronger color and aroma, crush the threads and bloom them in a tablespoon of warm water for a few minutes before adding. You can also add the threads directly to the pan; either method works.
Why does the recipe call for blanching the asparagus first?
Blanching the stalks and tips briefly ensures even cooking, bright green color, and a tender-crisp texture. It shortens the final sauté time so the asparagus does not get mushy.
Can I substitute saffron with something cheaper?
Saffron has a unique aroma and color, but you can substitute a pinch of turmeric or a small pinch of smoked paprika for color and a different flavor. Safflower can mimic saffron color but not the same taste.
How do I know when the asparagus is done?
The asparagus should be tender but still slightly firm when pierced with a fork. After the final uncover step, look for a few golden spots but avoid long cooking. Total cook time after blanching is about 10 to 12 minutes on low heat.
Can I make this ahead or reheat leftovers?
This is best served right away for texture and aroma. If needed, gently reheat covered in a skillet over low heat for a few minutes. Avoid microwave reheating which can make asparagus soggy.
What dishes pair well with asparagus with saffron?
This works well as a side for roast chicken, grilled fish, or lamb. It also pairs nicely with rice, couscous, or tossed into pasta with a light sauce. A crisp white wine complements the flavors.
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.