Saffron asparagus with rice

Ingredients for 4 servings:

• 2 cup(s) rice (basmati, jasmine, according to taste)
• ¼ liter of water
• Salt
• 250 g asparagus
• 100 g ham, cooked
• 1 shallot(s)
• 250 g cream
• 100 ml white wine
• 1 tsp saffron threads
• ½ lemon(s)
• 50 g butter
• salt and pepper
• nutmeg
• possibly turmeric

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain and wash the rice, then bring to a boil in about 1/4 liter of water with a little salt, then let it swell for about 20 minutes. Soak the saffron threads in warm water. Wash and peel the asparagus, cut into 3-4 cm pieces, and cook in 1 liter of water with a little salt for about 5 minutes until al dente. Don’t throw away the asparagus water! Dice the shallots and the cooked ham into small strips, and sauté in the butter. Deglaze with wine. Add the saffron water (with or without the threads), about 100 ml of asparagus water, the juice of half a lemon, and the cream, and reduce. After about 10 minutes, add the asparagus pieces, season with salt, pepper, nutmeg, and turmeric, if desired, and serve immediately.