Directions for Use:
A sachet of saffron powder is enough for 4 portions.
Usually used in curry dishes, in Persian cuisines, and in Spanish cooking. The ultimate season for Italian Risotto, Mexican rice, Pilaf.
Compliments fish, poultry, and light meats.
Directly added at the start of the cooking process. Dissolves easily into the food.
When cooking with saffron, avoid wooden utensils.
Green Asparagus in Tempura
*recipe by carmencita.com
1 bundle green asparagus spears
125g tempura flour
3 cloves garlic
¼ liter organic olive oil
2g Carmencita ground saffron
For the tempura, mix the water with the flour and a pinch of salt and leave to stand for 1 hour.
Cut off the bases of the asparagus spears, wash and dry.
For the aioli, heat the oil to 40ºC, add the saffron and leave to infuse until the oil is cold.
Place the garlic, egg, and a pinch of salt in a blender. Blend, gradually adding the saffron-flavored oil in a thin stream as if making a mayonnaise. Chill.
Coat the asparagus spears with tempura (one by one) and fry in a deep-fryer at 180ºC. Remove and drain on absorbent paper. Serve accompanied with the saffron-flavored aioli and enjoy!
Store in a tightly sealed container, in a cool dry place.