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Roasted asparagus with fragrant rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the fragrant rice, heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes until translucent. Add the turmeric and crushed coriander seeds and stir. Tip in the rice and stir to coat the grains with the oil, pour in the water and season with salt and freshly ground black pepper. Bring to the boil and cook for 10-12 minutes, until the rice is tender.

  3. For the roasted asparagus, drizzle the asparagus spears in the olive oil and season with salt and freshly ground black pepper. Heat an ovenproof griddle pan until hot and cook the asparagus until it starts to colour, turning often for about 2-3 minutes. Place the pan in the oven to continue cooking for about 5-7 minutes.

  4. To serve, place a spoonful of the rice onto a serving plate and arrange the asparagus spears on top.

Ingredients

For the fragrant rice

  • 1 tbsp olive oil
  • ½ onion, cut into wedges
  • 1 garlic clove, roughly chopped
  • 1 tsp ground turmeric
  • ½ tsp coriander seeds, crushed
  • 200g/7oz basmati rice
  • 300ml/½ pint boiling water
  • salt and freshly ground black pepper

For the roasted asparagus

  • small bunch asparagus
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

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