All right I’m going to make some saffron right now. We chop off the onions and some garlic. Saffron is like the gold of spice. You know, it’s really expensive but a little bit of gold from along way. You can actually set it to the color if you use tunic, I mean some places I’m sure you’ll use little tunic to get some of that orange and red in color in there but you can never substitute the flavor of saffron.

I mean saffron really needs to be use something that’s a campus like it could be use in some kind of pasta or some kind of rice so that it can really hold up to lots of flavor. You know, just add so much color and so much flavor to taste.

We oil the pot. Let’s get some rice over there. We could just cook this right outside. Come on. All right we got the onions and the garlic here. I want that to sweat for a minute. And when we stew the asparagus while we add it, make sure this goes really hot.

All right, we got some nice, big asparagus, nice and plum. Just going to cut the ends off. I mean some people like to just peel it but especially for grilling, we’re just going to give it a quick little cut in the bottom. We can use only the tender part. Salt and pepper and some vegetable out, come on, put these across the grills and then slowly.

Some people like to use those vegetable cookers but in my opinion, you need to steam it because you’re not really getting the full effect of the grill. You want it directly on the grill. Here we go. Sweat the onions and the garlic. Right. Let me sure to coat the rice with the onions, garlic and the oil and then we’re going to add some saffron. Give yourself a good pinch. They’ll be cheap about it. Little salt, pepper, just cook for about 30 seconds and we can add some liquid. Water or chicken broth, whatever you want, just right over the top of the rice, let this come to a boil and we’re going to give it a cover.

Check on the asparagus. You see the green gets right away. so you want to take it of before it’s fully cook. And we’re going to keep cooking after you take it off to the grill then we’re going to add with the rice. We’re just going to add a little more heat on it. We just want to cook it just a little bit maybe about four minutes.

Okay. I’m going to make the saffron rice salad now. Fluff it up with a fork. You see all these beautiful colors you see there’s like a light gold, orange in color. That’s the saffron. You can smell it. Now let’s make this thing taste good.

We’re going to take some olive, some salt cured olives Mediterranean style. We can have some quick shops, obviously pitted, take the seed out. We’ll buy them pitted. And if you notice, I easily chop things really coarsely because I don’t wan things too small. I like it a sort of more rusty so that mouth feel, the texture that’s going on. Some parsley, we take our grilled asparagus, cut them in like one inch piece that in as well.

Now I’m going to put some peppers in here. And as I was going to put the peppers in a row but I think we really need to cook them. We just want to do that. Just going to take a little of olive oil, some vegetable oil. Let’s put these things on the grill. Fire roast it. You can give it a smoky flavor from the grill obviously. Cook it to be nice and soft.

Let’s finish up the rice. We’ll take some red peppers, yellow peppers. In this case, we’re going to leave the skin on with that short flavor. I’m going to dice this up.

Okay. Put the pepper on my rice salad, soft. Now I use the same vinegar that we use for the fish, the same oil, put some of your vinegar and some olive oil, good olive oil. And then since we have some herbs left over, we’ll chop them up. Don’t let them go to waste. Perfect for the rice salad, mix this up. Oh, this is great. Olive, saffron rice, grilled asparagus, grilled red and yellow peppers, your vinegar, olive oil, some salt and pepper, and then some herbs. We just had that laying around. Look at that man.