We're offering you an often overlooked version of porridge: a savory version that almost tastes like risotto, with the advantage of taking much less time to prepare! We hope you enjoy it.

INGREDIENTS:

60g rolled oats (or flakes of other cereals)

250ml of water or vegetable broth

150g asparagus (cleaned weight)

Half a sachet of saffron (or 1 teaspoon of saffron threads)

1 tablespoon of extra virgin olive oil

Salt and pepper to taste

For the creaming:

- 1 tablespoon of soy or cow's milk or plain Greek yogurt or 1 tablespoon of ricotta or 10g butter

- optional: 10g parmesan or 1 tablespoon nutritional yeast

PROCEDURE

Boil or steam the asparagus for 7 minutes. Let it cool.

Separate the asparagus stems from the tips and cut the stems into fairly thin rounds.

In a pan, heat the extra virgin olive oil and toast the oat flakes for just under 1 minute.

Add the asparagus slices, the broth/ water , salt and pepper.

Cook over medium heat, stirring occasionally.

At the end of cooking, or when the water has been absorbed, add the saffron (if you use the saffron in pistils, leave them to soak for 40 minutes in a little hot water ) and mix again.

Turn off the heat and stir in the chosen additions.

Plate with the asparagus tips (and, if you like, more ricotta or yogurt cream).

Optional tip: for an even tastier result, before serving, sauté the reserved asparagus tips in a pan for a few minutes with 5g oil/butter, salt, and pepper!