White Asparagus with Lemon Dill Cream Sauce

Ingredients

1. 1 bunch white asparagus

2. Drizzle of olive oil

3. 2 tablespoons boiling water

4. 1 large pinch of saffron

5. 2 tablespoons unsalted butter

6. 1/4 cup heavy cream

7. 1 tablespoon dill, roughly chopped

8. Squeeze of lemon juice

9. Salt & pepper to taste

Prep time: 10 mins

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

Steps

1. To start, boil some water & place a large pinch of saffron in a small bowl. Bloom saffron with about 2 tablespoons of the boiling water & let sit.

2. Meanwhile, preheat oven to 350F & while preheating, prepare the white asparagus. Chop the hard, woody ends off & if you desire, peel the first layer of skin off the asparagus with a vegetable peeler. This is optional, but will make the asparagus even more tender when roasted.

3. On a parchment-lined baking tray, arrange asparagus in a row & drizzle with olive oil & season with salt & pepper. Bake for 10 minutes or until asparagus is nice & tender but not soggy or flimsy.

4. While asparagus cooks, make the saffron dill cream sauce. In a pan over medium heat, add the unsalted butter & melt. Next, add the cream & stir occasionally until cream reduces & sauce thickens.

5. Once sauce thickens, add the bloomed saffron & saffron water & let that reduce again.

6. To the saffron sauce, next add chopped dill & season with salt & pepper to taste.

7. Once the sauce is thickened & asparagus is roasted, plate the asparagus & drench in the saffron dill cream sauce.

8. Finish the dish off with a squeeze of lemon juice & enjoy!