Green asparagus with saffron sauce

Ingredients for 2 servings:

• 750 g asparagus, green
• 3 shallots
• 4 tbsp olive oil
• 1 tbsp flour
• 1 bay leaf
• 1 small can of saffron powder
• 250 g whipped cream
• Salt
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Esparagos verdes with salsa de azafran

Trim the tough ends of the asparagus. Bring water to a boil with salt and a pinch of sugar. Cook the asparagus for about 10 minutes. Remove with a slotted spoon, drain well, and arrange on a warmed platter. Reserve the asparagus water. While the asparagus is cooking, peel the shallots and chop very finely. Sauté in hot olive oil over medium heat for 2-3 minutes. Stir in the flour and cook for another 2-3 minutes, stirring constantly, until golden brown. Deglaze with about 1/4 l of the asparagus water. Stir well to avoid lumps. Dissolve the saffron in a little of the sauce and add it with the bay leaf. Season with salt. Cook over low heat for 10 minutes. Remove the bay leaf. Add the cream. Reduce the sauce over high heat for another 5 minutes, until it becomes creamy. Pour over the asparagus and serve immediately. Serve with cooked parboiled rice.