Look forward to this fine asparagus recipe:
Bring long grain rice to boil in water. Cook at low temperature for 30 to 40 minutes. After twenty min season with a little salt. Dry long grain rice without lid for ten min on the turned off stove top. Loosen with a fork.
Make asparagus and cut into 4 cm long pieces. Cut rabbit fillets into 1.5 cm thick slices. Season with salt and pepper. Turn meat slices in the chopped nuts on the other side. Heat butter and hazelnut oil. Roast fillets at high temperature on both sides for 2 to 3 min each. Keep warm.
Melt remaining butter in meat pan. Add shallots and asparagus. Heat. Season with salt and pepper. Keep asparagus warm.
For the saffron sauce, deglaze the meat stock with the vermouth. Reduce by half. Return to the pan with the cream and saffron threads. Simmer to a thick sauce. Season to taste.
Blanch cabbage for 2 to 3 min. Season. Heat long grain rice, adding a little water, with lid closed. Arrange the long grain rice on preheated plates in a crescent shape. Place savoy cabbage leaf on the lower half of the plate. Arrange asparagus and rabbit fillet on the leaf. Saffron sauce between the long grain rice and the asparagus dish form.
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