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The Guardian - UK
The Guardian - UK
Lifestyle
José Pizarro

José Pizarro’s recipe for spring lamb and asparagus rice with saffron and fino

José Pizarro
Jose Pizarro's spring lamb and asparagus rice with saffron and fino.
José Pizarro’s spring lamb and asparagus rice with saffron and fino. Photograph: Ola O Smit/The Guardian. Food styling: Aya Nishimura. Prop styling: Louie Waller. Food styling assistant: Laura Lawrence.

Even though the lamb is the star of this dish, it’s the asparagus that truly makes me happy. The arrival of asparagus season always feels like a little celebration of spring and longer, brighter days ahead. British asparagus, the best in the world, adds a fresh, seasonal touch that makes this rice really special. It’s the perfect one-pot recipe for the first al fresco meal of the year, with simple ingredients that come together beautifully, and with saffron bringing its delicate aroma and golden warmth. This is a great minimal-effort way to enjoy the new season – and every bite.

Spring lamb and asparagus rice with saffron and fino

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