Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
- - 400 g of asparagus
- - 280 g basmati rice
- - 120 g strawberries
- - 5 spring onions
- - 1 teaspoon of red pepper
- - 1 teaspoon of sugar
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Cut the sliced strawberries. Crush the sugar with pink pepper and spread the coarse powder on strawberries. Cover and let marinate.
- Chop the onions and let them dry on low heat with 4 tablespoons of olive oil. Mix then the asparagus, cut lengthwise into thin slices with a ladle of boiling salted water. Put the lid and continue over medium heat for 10-12 minutes. Stir occasionally and, if necessary, add more hot water.
- Rinse the rice and pour into a saucepan, cover with 500 ml of water and bring to a boil. Reduce the heat, add salt, put the lid on and continue doing absorb the water (about 12 minutes).
- Spread the rice in a tray, and oil it just a little , loose it up a little bit with a fork. Add it to the pan with asparagus, complete with strawberries and stir. Serve hot or warm.
