1 package of panzerotti ricotta, spinach and lemon peel
1 sachet of saffron
2 spoonfuls of parmigiano reggiano
200ml of vegetable broth
salt and pepper
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