Asparagus in Saffron Sauce

Ingredients 

• 8-10 asparagus
• A big pinch of saffron
• 2 medium onions
• 1 tablespoon oil
• 3 medium potatoes boiled, peeled and mashed
• Salt to taste
• 1 teaspoon olive oil
• 1 1/2 tablespoons butter
• 1 tablespoon chopped garlic 
• 4 teaspoons tomato puree
• 1/2 cup fresh cream

Method

1. Heat 2 cups water in a deep non-stick pan. Preheat the oven to 180º C.
2. Quarter onions, put in a chopper jar and chop coarsely.
3. Heat oil in another non-stick pan, add onions and sauté till translucent. Switch off the heat, transfer into a bowl. Add potatoes and salt and mix well.
4. Add the asparagus to the hot water in the deep pan.
5. Place round-shaped cookie cutter in a soup plate, half fill it with potato-onion mixture and press. Drizzle olive oil and bake in oven for 10-15 minutes.
6. Drain asparagus from the hot water and transfer into a bowl filled with cold water.
7. For saffron sauce, heat butter in another non-stick pan, add garlic and saute till raw smell disappears. Add tomato puree and fresh cream and mix well. Add salt and mix again.
8. Strain the mixture into a bowl and pour the strained liquid back into the same pan and cook till the sauce thickens. Add saffron and mix well. Switch off the heat.
9. Drain excess water from the asparagus and place on a worktop. Cut the lower portions asparagus into equal sized pieces and insert one by one along the sides of the baked potato-onion mixture. Insert the asparagus tips in the center of the mixture.
10. Gently remove the cookie cutter, drizzle the saffron sauce all around and on top of the asparagus and serve immediately.