Asparagus rice and smoked salmon

Chef's

Asparagus rice and smoked salmon

Rice variation

Serves

4 persons

Ingredients

1 red Onion
a tablespoon of Butter
300 g of Asparagus tips
300 g Ronaldo Rice Crafters
50 cl of White Wine
1 l of fish or Crustacean stock
300 g de smoked Salmon
2 tablespoons of Crème Fraîche
a teaspoon of Ketchup
Pepper
Salicornia

The Rice

300g Ronaldo Rice

By RiceCrafters

Cooking

Methods

Cooking

Methods

Asparagus rice and smoked salmon

Sauté the onion cut into segments in butter, add the asparagus tips, sauté for 2 or 3 minutes.

Remove some tips for decoration, pour the rice, let it fry a little and pour the wine

When it is evaporated add the broth to boil, stirring from time to time, until the rice is ready.

Meanwhile mix the Crème Fraîche with the ketchup and a little pepper.

Place the rice on the serving plate, sprinkle with pepper, sprig of salicornia, the Crème Fraîche mixture, arrange around the smoked salmon and serve.

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