Asparagus recipe: AsparaGUS RISOTTO WITH SAFFRON

Asparagus if necessary, peel and 3 cm wide pieces.
25 ml of oil heat, add rice and brown toast. With
white wine and water. Saffron threads admit
and about 30 minutes at reduced heat simmer until the rice is
dente. Shallots and asparagus pieces in the remaining olive oil
andünsten and rice under the lift. Add salt and pepper
gradually.

Grated Parmesan subsets. Preparation time: 45 minutes

restaurant saffron Grünberger Str 30 35394 Giessen Phone: 0641-46730

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