{"id":75,"date":"2007-01-19T11:18:00","date_gmt":"2007-01-19T11:18:00","guid":{"rendered":"http:\/\/www.sheetudeep.com\/blogs\/?p=75"},"modified":"2010-03-23T22:19:15","modified_gmt":"2010-03-23T22:19:15","slug":"asparagus-with-saffron-chilli-cheese-sauce","status":"publish","type":"post","link":"http:\/\/www.sheetudeep.com\/blog\/lifestyle\/recipes\/asparagus-with-saffron-chilli-cheese-sauce\/","title":{"rendered":"Asparagus with saffron chilli cheese sauce"},"content":{"rendered":"<p>8 fresh asparagus<br \/>\n1 gram saffron<br \/>\n3 fresh red chillies<br \/>\n2 tbsps butter<br \/>\n1 cup fresh cream<br \/>\n1\/2 cup cheese, grated<br \/>\nSalt to taste<br \/>\n5-6 black peppercorns, crushed<br \/>\nSatay sticks as required<\/p>\n<p>Trim and cut asparagus into six-inch pieces. String them onto the satay sticks.<br \/>\nFor the sauce, chop two red chillies.<\/p>\n<p>Heat two tablespoons of butter in a pan, add red chillies and saut\u00c3\u00a9. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens.<\/p>\n<p>Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus.<\/p>\n<p>When done, place the asparagus neatly on a serving plate. Pour the saffron chilli cheese sauce over and garnish with a slit whole fresh red chilli. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 fresh asparagus 1 gram saffron 3 fresh red chillies 2 tbsps butter 1 cup fresh cream 1\/2 cup cheese, grated Salt to taste 5-6 black peppercorns, crushed Satay sticks as required Trim and cut asparagus into six-inch pieces. String them onto the satay sticks. For the sauce, chop two red chillies. Heat two tablespoons [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[512],"class_list":["post-75","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3vNl0-1d","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":0,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sheetudeep.com\/blog\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}