- Asparagus 8
- Saffron (kesar) 1 gram
- Fresh red chillies 3
- Butter 5 tablespoons
- Fresh cream 1 cup
- Cheese, grated 1/2 cup
- Salt to taste
- Black peppercorns, crushed 5-6
- Satay sticks as required
METHOD
Trim and cut asparagus into six inch pieces. String them onto the satay sticks. For the sauce, chop two fresh red chillies. Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens. Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus. When done place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.
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