Saffron rice blinis with asparagus tips

Step 1

Boil the eggs for 8 minutes.Then let the eggs cool under cold water.

Step 2

In a pot set the bones and the scraps of meat, water and vegetables than boil for 30 minutes.

Step 3

In a casserole fry the chopped onion with 2 tablespoons of oil.

Step 4

Add the rice and cook for 1 minute then add the wine.

Step 5

Evaporate the wine than add the stock 1 spoon at the time and keep mixing until the rice will be cooked. When almost ready add the saffron melted in a spoon of stock.

Step 6

Pour the rice on a tray and flat it to a thickness of 1 centimeter then cool it down.

Step 7

Bleach the asparagus tips in salted boiling water, rinse and cool it down.

Step 8

With a mould cut the rice in discs then fry it in a pan with oil and butter.

Step 9

Place the rice discs on a serving plate, top with the asparagus tips and the crumbled eggs, chopped parsley and grounded pepper.