Rice with white, green asparagus and peppers
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ingredients
500 g white asparagus 500 g green asparagus salt butter parsley paprika 3 packets rice
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1.
Peel the white asparagus and green asparagus and separate the heads.
2.
Cook the asparagus stalks in salted water until semi-soft. Drain the broth and set it aside.
3.
Wash the peppers and cut them into small cubes.
4.
Cut the parsley finely and fry in the heated butter. Add the chopped peppers to the raw asparagus heads and the cooked asparagus stalks, which you pour over the asparagus broth. Simmer them slowly covered for about 5 minutes until tender. Pour in the cream and cook slowly until the sauce thickens slightly. Stir while cooking and as needed.
5.
Place the rice in a strainer and rinse 2 times with cold water. Allow the starch to drain well. Meanwhile, heat about 500 ml of water in a saucepan. Rinse the rice one last time with hot, not boiling, water and let it drain. Put the rice in the pot and add the oil and salt. Cover the pot and wait for the rice to boil. The lid will alert you when it starts to bubble. Turn down the heat and simmer it for about 10 minutes on a low flame. After 10 minutes, turn off the heat, cover the rice with a lid and let it sit for 5 more minutes.
