Asparagus with Saffron Sauce and Edible Flower Garnish
We enjoyed this very special recipe as a salad last weekend. It would also make a lovely appetizer or side dish.
Serving Size: 2
- 1 lb. fresh asparagus, woody ends trimmed off
- 1 ½ cups soy yogurt
- ½ vegetable bouillon cube, crumbled
- ⅛-¼ cup white wine
- few threads saffron or a small pinch of turmeric
- salt and white pepper to taste
- garnished with edible flowers of choice and flat-leaf parsley, chopped
- Trim the woody ends of the asparagus off.
- Bring a large frying pan of lightly salted water to boil.
- Add the asparagus and cook until al dente.
- Once cooked, plunge them into cold water to stop the cooking process.
- While the asparagus are cooking, prepare the sauce.
- Place the soy yogurt in a medium sauce pan.
- Mix the white wine and vegetable bouillon to dissolve the bouillon.
- Add the wine and bouillon to the soy yogurt.
- In 2 or 3 tablespoons of white wine, dissolve the saffron threads, or alternatively mix the turmeric.
- Add to the sauce and mix well.
- Place the sauce on a low heat.
- Season to taste with salt and pepper.
- Clean and chop the flat-leaf parsley.
- Prepare the edible flowers. Make sure the flowers you have chosen are edible and suited for consumption.
- Lightly wash the flowers.
- Separate the petals you wish to use, and choose which you which to keep whole.
- To serve: Place the asparagus spears on individual plates.
- Drizzle a generous amount of the sauce over the asparagus.
- Sprinkle some of the chopped parsley over the sauce and then add the flowers. This is nice served either warm or cold.
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