Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.