Granpanzerotti ricotta, spinach and lemon peel with saffron and asparragus

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Ingredients:

1 package of panzerotti ricotta, spinach and lemon peel
6 asparragus
1 sachet of saffron
2 spoonfuls of parmigiano reggiano
200ml of vegetable broth
salt and pepper
onion
1 knob of butter and 1 extra virgin olive oil

Preparation:
Mince the onion. Clean the asparagus. Cut them in cubes. Liquefy the the butter in a wide pan and brown the onion. Unite the asparragus and the granpanzerotti to everything. Pour the warm broth and unite the saffron to it. Cook everything for 5 minutes. Add the parmigiano reggiano to it and salt everything. Wait the dish on table.
Cooking time:
5 minutes
Difficulty

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