This baked, green asparagus on golden saffron cream sauce is a spring recipe par excellence! So satisfying, and delicious, fast and easy to make.
But before we start with the recipe, I would like to invite you to just take a moment and look at this amazingly lush color of the green asparagus. It’s a green with a warm yellow undertone. Everything we associate with spring you can recognize when you take a moment looking deeply. There is the new beginning of spring, the sprouting of the fresh greens, the leaves the grass. There is the freshness of the NEW full of moisture and hopeful! As in art, a color is enhanced by a neighboring color. So I thought a perfect combination to the rich green of the asparagus is the deep golden color of the saffron. This color combination just makes my artists heart sing! Yes, saffron is the most precious, costly spice by weight. It is derived from the vivid crimson stigmas and styles of the beautiful purple flower of the Saffron Crocus (Crocus sativus). that booms in early fall.
I had to show you a picture of this beautiful and delicate flower Isn’t nature the best artist creating the most amazing color combinations with the purple flower pedals and the golden and crimson stigmas in the center?
Now go ahead, dive in and enjoy making the baked green asparagus on golden saffron cream sauce. What I like best is that it is so easy, simple and delicious too.
green asparagus on golden saffron cream sauce
This baked, green asparagus on golden saffron cream sauce is a spring recipe par excellence!
Ingredients
- 1 pound green asparagus
- 1 Tbsp. olive oil
- 1 pinch salt
- Pepper to taste
- 1 tsp. lime juice
- 1 C water
saffron cream sauce
- 10 threads saffron
- 1/4 C warm water
- 1 shallot finely diced
- 1 Tbsp. cashew butter
- 1/2 Tbsp. salt
- 1 Tbsp. lime juice
- freshly ground pepper to taste
- 1/2 C asparagus broth
- 1 Tbsp. grape seed oil or any neutral oil
Instructions
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Pre-heat the oven to 350 F (180 C)
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In a small bowl add the saffron threads with the warm water and let "bloom" for about 10 minutes
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Enjoy the beautiful, rich, golden color of this precious saffron spice. Doesn't it smell subtle and earthy? Take a deep breath in and enjoy the aroma for a moment!
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Wash asparagus under cold water, break off the ends and peel about 2 inches of the ends.
Asparagus Broth:
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In a medium pot add 1 C water, the peel and ends of the asparagus and boil for about 15 minutes. Set aside.
Asparagus
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Place the asparagus on a baking sheet cover with the oil, lime juice, salt and pepper and bake for about 12 - 15 minutes on the medium rack. The asparagus just needs to soften a bit but not tired soft 😉
If you like the asparagus a bit charred, you can blister them briefly under the broiler after about 10 minutes baking. But watch out that they do not burn!
If you prefer the asparagus grilled go ahead and grill them. This might add a bit of smoky flavor.
saffron cream sauce
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In a sauce pan heat grape seed oil, add the finely diced shallots and sauté until they are translucent but not browned! Add the saffron with the water and reduce for a few minutes. Add 1/4 C of the asparagus broth and reduce again to about 1/2 C.
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Mix the cashew butter with 1/4 C of the asparagus broth and add to the sauce pan. Stir constantly until it thickens. Add more asparagus broth if needed. The sauce should be soft and creamy, not too runny. Season with salt, lime juice and pepper to taste.
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Serve green asparagus with the saffron cream sauce. It is delicious with green herb frittata
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Guten Appetit!
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.