Asparagus with saffron rice

Asparagus with saffron rice
Quantity Ingredient
80 g Rice
0,25 l Water
Saffron threads
2 tsp Starch Flour
500 g Asparagus
2 tbsp Olive Oil
200 g Turkeys Sliced
1 tsp Food starch
0,125 l Milk
0,125 l Chicken broth
White Pepper

For asparagus with saffron rice, first bring rice to the boil with water, a pinch of salt and saffron threads. Put some saffron threads aside for the sauce. Put the lid on. Let the rice swell for 20 minutes on the lowest setting. Peel the asparagus. Cut into pieces. Heat 1 tablespoon olive oil in a frying pan. Fry asparagus for 10 minutes. Season with salt. Remove from the pan. Heat 1 tablespoon of oil in the pan. Fry the turkey cutlets vigorously. Season with white pepper and salt. Add asparagus again. Sprinkle with cornflour. Add milk. Let simmer slightly. Extend sauce with chicken stock. Season with white pepper, salt and some saffron threads. Serve asparagus with saffron rice.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
471 kcal
52 g
34 g
17 g

(C)opyright by Marions Kochbuch