Rissalat with asparagus

Ingredients for Rissalat with asparagus

Instructions for Rissalat with asparagus

To prepare the Rissalat with asparagus recipe, please follow these instructions:

Sprinkle the rice in 3 dl. boiling water with 1 tsp. salt and saffron or turmeric. Turn down to low heat and cook for 12 minutes, heavy, tight-fitting lids. Turn off and let the rice stand in the other 12 min. Stir marinade of grated onion, vinegar, oil, salt and pepper. Stir the marinade into the hot rice and style it to cool. Rinse fresh asparagus and cut any sticky end caps from. Snir stalks and mix them with the cold rice.