Asparagus with Saffron Notes
By Logan
This simple but elegant recipe is a wonderful way to serve one of spring's quitessential foods. While you can get asparagus year-round, early spring is the best time to showcase tender new shoots.
- 4
Ingredients
- ■1 pound asparagus, woody ends snapped off
- ■1 tablespoon olive oil
- ■1 scallion, thinly sliced
- ■4 threads saffron
- ■to taste, ground nutmeg
- ■to taste, salt
- ■to taste, freshly ground white pepper
Preparation
Step 1
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.