Yield: 4 servings
|1 \N||250 gram pac saffron risotto rice|
|1 \N||100 gram pac fresh asparagus; cut into 1cm ( 1/2|
|\N \N||; inch) pieces|
|1 tablespoon||Sunflower oil|
|4 \N||Veal escalopes|
Cook the saffron risotto rice as per the pack instructions.
Cook the fresh asparagus in boiling water for approximately 5-7 minutes.
Heat the oil in a large frying pan and cook the veal for approximately 3-4 minutes on each side.
Add the asparagus pieces to the saffron risotto rice and serve with the veal escalopes.
Converted by MC_Buster.
NOTES : An impressive dish made with ease.
Converted by MM_Buster v2.0l.