Beef soup with asparagus

Clean the asparagus from the hard stems.

Cut into pieces, rinse, boil in salted water, and drain in a colander.

In hot strained beef broth, add diced potatoes and finely chopped onions sautéed in oil, and cook on low heat until the potatoes are done.

After that, add boiled asparagus, roasted flour diluted with broth to the soup, and bring to a boil.

Prepare a saffron infusion. Place saffron in a glass, pour boiling water (1/2 glass), cover with a lid and place in a warm place for 2 hours, then strain. The infusion should be dark brown in color and aromatic in smell.

5 minutes before serving, pour saffron infusion into the soup.

Serve the soup sprinkled with parsley.