Asparagus with Saffron Cream

Ingredients:

8 white asparagus

8 saffron

100 ml. born liquid

10 ml. olive oil

About asparagus

Preparation

It is a soft cream, simple but delicate and intense taste Luxury two ingredients: natural asparagus and saffron threads, worth more than gold. White asparagus just going to use the stems, the reserve tips for other development.

We place a wide saucepan with four fingers of water and salt to boil. Wash the asparagus to remove all the land that sticks. Let's clean: With a potato peeler going fine removing the lining of the asparagus, we must look well to leave no rest all that is left will be hard in the mouth strands. When you dip it in clean water or lemon parsley.

Separate the stem ends and cook starting the process with cold water. Cooking time depends on thickness of asparagus. Waited ten minutes and punctured with a knife , if you enter easily and are ready. Keep the tips.

Put the asparagus stalks, the saffron and cream (also looks great with crème fraîche), in the glass of the mixer and beat until cream is us as thin as possible, if too dry we add broth cooking, we pass through a sieve, we help with the pestle to push.

We tried to give the salt and let stand to either the saffron infusion.

On the other hand fry some asparagus and cut it in a couple of pieces to be left above and before serving, irrigate the cream with a few drops of olive oil.