We went to the store on Friday night and I wanted to buy something very interesting. I wanted to make something that I haven´t done before, so of course nowadays we have technology to Google stuff from our phone so that´s what I did and found this recipe. Saffron was something I have never used before. The decision was made.
Sometimes you get it right and sometimes you completely ruin your dinner with adding something you really haven´t tried before or you dislike. That´s what happened to me last night when I added Udon noodles to my Asparagus and saffron sauce. Recipe called for Somen noodles but I couldn´t find them anywhere.We disliked these noodles so much that the complete dinner went to the garbage…oeh 😦
So today I was making it again, using Chow mein noodles and it was much better. Rob even went back to get a second serving. Success.
What you need:
450 g (1 lb) asparagus
pinch of saffron threads
1,5 tablespoon butter
2 tbsp white wine
1 cup heavy cream
3-4 tablespoon lemon juice
115 g frozen peas
350 g (12 oz) noodles
salt and black pepper
Cut onion into cubes and slightly fry them or if you like raw onions just skip this part 🙂 I don’t like them raw so I always fry them.
In a sauce pan melt butter, add onions, cream, wine and saffron threads. Bring to boil, reduce the heat and simmer gently for 5 minutes or until sauce thickens. Add the lemon juice, add salt and pepper.
Prepare your noodles, if you could find Somen noodles, that’s perfect but Chow Mein will do the trick, it did for us 🙂
Mix together noodles, vegetables and sauce. Add more salt and pepper if needed.
I grew up with cream based sauces so for me this was not anything special. Next time I would add move veggies to it, maybe add tomatoes in the end to give it more freshness.
I would give it 6 out of 10.
Following added May 31st.
So I finally got a hold of the somen noodles. And I’ll say, never try this recipe without the right noodles! This was just very very awesome with somen noodles.