- 24 quality white asparagus spears
- 1 big pinch saffron threads
- 100ml chicken stock
- 100ml single cream
- 1 tablespoon olive oil
Peel the asparagus with an asparagus or potato peeler. Cut thick stems in half lengthwise.
Heat 1 tablespoon of olive oil in a tagine and sauté the asparagus quickly on all sides until lightly coloured. Dust them with salt, pepper and saffron and pour the chicken broth over them.
Cook the asparagus for 15 to 20 minutes, depending on their size, over very low heat. Prick one of them with a pointed knife to check if they are done.
Divide the asparagus between four pre-heated serving plates.
Pour the cream into the tagine and heat until warm but not hot. According to taste, you can season the sauce once more with salt and pepper. Whisk the sauce until foamy, pour it over the asparagus and serve immediately.