Asparagus with Garlic Infused Cream

Ingredients
2 tablespoons of butter
10 cloves of garlic, finely sliced
750ml of cream
1 - 2 tablespoons of Saffron
Around 20 asparagus, cut into portions of about 3 / 4 centimeters.
3 shallots, finely chopped
Fresh herbs, finely chopped (tarragon / thyme / parsley / chives / coriander / oregano)
1 small brunch of thyme
2 soup ladles of chicken stock
Juice of 1 lemon
A pinch of salt
100g of finely sliced spinach
Parmesan (about 150 g)

Preparation

1. Add the butter, cream and 10 cloves of garlic, to a pot and heat gently, mixing the
ingredients to infuse the flavours.

2. Take a portion (1 soup ladle) of the mixture, and add it to the saffron, and mix this together
firmly, until it changes to an orange colour.

3. Blanch the asparagus bodies' (stalks) for 2 minutes, and then gently cook the stalks of the
asparagus in a pan with a teaspoon of butter and 3 cloves of garlic, finely chopped. Allow
this to cook for 4 / 5 minutes.

4. Add the shallots to the asparagus stalks and mix.

5. Add the asparagus tips (blanched for 2 minutes).

6. Add the cream mixture, half of the herbs (mentioned above) and the saffron infusion to the
asparagus.

7. Add 2 / 3 sprigs of thyme (remove after cooking), and gently cook for 4 / 5 minutes.

8. Take the mixture off the heat, and let it sit so the flavour can blend together.

9. Add the rest of the fresh herbs and 2 soup ladles of chicken stock, and stir.

10. Before serving, remove the sprigs of thyme, and add the lemon juice, salt, spinach and
Parmesan.