Instructions: Snap off and discard tough ends of asparagus. Cut off tips in 2 inch lengths and set aside. Cut ctalks in 1/4 inch thick slices. Cut off broccoli florets and set aside with asparagus tips. Peel stems, quarter lengthwise, and cut in pieces the same size as asparagus slices. Cook sliced asparagus and broccli in a pan of boiling water for 3 minutes or until barely tender. Drain and set aside.

Sprinkle chicken with salt and pepper. Roll in flour and shae off excess. Heat 1 tablespoon of the oil in a wide non-stick frying pan over medium high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove cchicken from pan and set aside.

Add the remaining tablespoon oil to pan. Add zucchini and cook over medium high heat 4 or 5 minutes or until lightly browned. Remove from pan with a slotted spoon and set aside.

Add onion and garlic to pan drippings. Stir once, add wine. Then cover and cook over low heat for 10 minutes or until onion is soft and liquid has been absorbed. Stir in tomatoes and cook, uncovered, for 4 minutes.

Stir in rice and cayenne.

Transfer rice mixture to a wide shallow 4 quart casserole. Add blanched asparagus and broccoli, chicken, zucchini, and roasted bell pepper. At this point, you can cover and refrigerate up to 8 hours

In a pan, bring chicken broth and water to a boil. Stir in saffron.

Pour over rice mixture. Tightly cover casserole with foil. Bake in a preheated 350 F oven for 40 minutes. Add the peas and stir gently into the rice with two forks. Cover and bake for 10 or 15 minutes more minutes or until rice is tender and all liquid is absorbed.

When rice is done, cook asparagus tips and broccoli florets in a pan of boiling water for 4 minutes or until barely tender. Drain and arrange as garnish over top of rice.

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