Miss Alone
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Ingredients
Asparagus spears:- 8-10
Saffron:- 2 teaspoons
Onions:- 2 medium
Oil:- 1 tablespoon
Potatoes boiled, peeled and mashed:- 3 medium
Salt to taste
Olive oil:- 1 teaspoon
Butter:- 1 tablespoon
Garlic chopped :- 1 tablespoon
Tomato puree:- 4 teaspoons
Fresh cream:- 1/2 cup
Method
Step 1
Heat 2 cups water in a deep non-stick pan.
Step 2
Quarter onions, put in a mixer jar and grind coarsely.
Step 3
Heat oil in another non-stick pan, add onions and sauté till translucent. Switch off the heat, transfer into a bowl. Add potatoes and salt and mix well.
Step 4
Scrape hard part of asparagus spears and add to the water heating in the first pan. Step 5
Place round-shaped cookie cutter on a serving platter, fill it with potato-onion mixture and press. Drizzle olive oil and bake in oven for 10-15 minutes.
Step 6
Strain asparagus and transfer into a bowl with 1 cup cold water.
Step 7
For saffron sauce, heat butter in another non-stick pan, add garlic, tomato puree and fresh cream and mix well. Add salt and mix again. Strain the mixture and pour the strained liquid back into the same pan and cook till the sauce thickens. Add saffron and mix well. Switch off the heat.
Step 8
Drain excess water from the asparagus and place on a worktop. Cut the lower portions asparagus into equal sized pieces and insert one by one along the sides of the baked potato-onion mixture. Insert the asparagus tips in the center of the mixture.
Step 9
Roughly chop the remaining asparagus and sprinkle on the top of the mixture.
Step 10
Gently remove the cookie cutter, top with the saffron sauce and serve immediately.
Asparagus spears:- 8-10
Saffron:- 2 teaspoons
Onions:- 2 medium
Oil:- 1 tablespoon
Potatoes boiled, peeled and mashed:- 3 medium
Salt to taste
Olive oil:- 1 teaspoon
Butter:- 1 tablespoon
Garlic chopped :- 1 tablespoon
Tomato puree:- 4 teaspoons
Fresh cream:- 1/2 cup
Method
Step 1
Heat 2 cups water in a deep non-stick pan.
Step 2
Quarter onions, put in a mixer jar and grind coarsely.
Step 3
Heat oil in another non-stick pan, add onions and sauté till translucent. Switch off the heat, transfer into a bowl. Add potatoes and salt and mix well.
Step 4
Scrape hard part of asparagus spears and add to the water heating in the first pan. Step 5
Place round-shaped cookie cutter on a serving platter, fill it with potato-onion mixture and press. Drizzle olive oil and bake in oven for 10-15 minutes.
Step 6
Strain asparagus and transfer into a bowl with 1 cup cold water.
Step 7
For saffron sauce, heat butter in another non-stick pan, add garlic, tomato puree and fresh cream and mix well. Add salt and mix again. Strain the mixture and pour the strained liquid back into the same pan and cook till the sauce thickens. Add saffron and mix well. Switch off the heat.
Step 8
Drain excess water from the asparagus and place on a worktop. Cut the lower portions asparagus into equal sized pieces and insert one by one along the sides of the baked potato-onion mixture. Insert the asparagus tips in the center of the mixture.
Step 9
Roughly chop the remaining asparagus and sprinkle on the top of the mixture.
Step 10
Gently remove the cookie cutter, top with the saffron sauce and serve immediately.
