John Myers
Asparagus with Saffron Sauce
The perfect asparagus with saffron sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- Salt
- Sugar
- 0,5 Lemon untreated
- 10 g Shallot cubes
- 4 tablespoon Extra virgin olive oil
- 1 Tablespoon (level) Flour
- 0,125 g Saffron powder
- 1 Msp Saffron threads
- 1 Bay leaf
- 0,5 Vanilla pod
- Vanilla salt
- Peel the asparagus, cut off the ends and cook in slightly boiling salted water (mixed with sugar and the lemon) until firm to the bite for about 10-15 minutes, remove and keep warm.
- For the sauce, sauté the shallot cubes in olive oil. Dust with flour and brown while stirring for 2 minutes until golden brown. Top up with almost half a liter of asparagus stock. Stir well so that no lumps are formed. Dissolve the saffron threads in a little asparagus stock. Together with the saffron powder in stir the sauce.
- Add bay leaf and vanilla pod. Season with vanilla salt and simmer gently for about 10 minutes. Arrange asparagus on deep plates. Pour over the sauce and serve immediately. Fresh baguette goes with it.
- I like this dish with green asparagus even better, but unfortunately I didn’t get any more.
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