Asparagus Burger with Oven Roasted Cherry Tomatoes on a Twig and Saffron Rice


Asparagus Burger with Oven Roasted Cherry Tomatoes on a Twig and Saffron Rice

60 min

2

  • 2 Asparagus Burgers (&samhoudfood)
  • 1 small onion
  • 500ml vegetable stockSaffron
  • 1 Bay Laurel leaf
  • 200g (7.05 oz) white (long grain) rice
  • 1 small bunch of tomatoes (eg. Tasty Tom tomatoes)
  • 250g (8.8 oz)frozen peas
  • Salt and pepper
  • Oil

Preheat the oven to 392Fahrenheit. Chop the onion and fry with a little oil in a pan. When the onionstarts to color lightly, add the vegetable stock, the Bay Laurel and saffron.Once the stock boils, add the rice. Cook the rice for about 20 minutes, whilestirring occasionally. The rice will absorb all the moisture. Meanwhile,prepare the asparagus burgers in the oven at 392ºF for 15-17 mins, turn halfway.

Cut the bunch of tomatoes intotwo pieces so that both pieces have the same amount of tomatoes. Place it in anoven dish and season with drips of olive oil, salt and pepper. Place the dishfor 10 minutes in the hot oven. Add the rice the peas at approximately 5minutes before the end of the cooking time. Serve the rice with roastedtomatoes and the Asparagus Burger. Bon appétit!

Chef's tip: beware when you prickthe tomatoes with your fork, they are very hot!!