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By: F T.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 2 | |
| Ingredients: | ||
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2 each bunches wild asparagus 1 tablespoon white flour 1 slice of bread 2 each garlic cloves 1 each white wine (optional) 1 each Saffron 1 each white pepper 1 C umin 1 each olive oil 1 each salt |
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| Directions: | ||
| *Cook the aspargus in bunches. *Whilst they are cooking, fry the garlic cloves and the bread in a frying pan with olive oil until they brown. Then, drain them and place them into a mortar to crush them with the saffron, the cumin, a tbs oil of that we used for frying and a little of water to thin it down. *Brown the flour in the frying pan and slowly add water, wine (optional) and the mix we have in the mortar and we´ll get a sauce. Season it with salt and pepper and let it boil for some minutes. *When the aspargus is cooked, place it on a dish and cover with the sauce. |
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| Notes: | ||
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