A delicious recipe for the asparagus season:
Peel the onions and chop them finely. Heat three tablespoons of butter in a saucepan and sauté the onions.
Add water, orange juice and zest, salt and thyme and bring to a boil. Add the long-grain rice and gently simmer everything together with the lid on for about 25 min. Heat the asparagus spears in their own broth and drain.
Rinse the crayfish tails, dry them and roast them in a tablespoon of hot butter for a minute each. Season long grain rice and garnish with asparagus spears and crayfish tails.
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