Asparagus are in season now and they taste just wonderful. They are so delicate and have that melt in your mouth taste.
I like them just on their own, steamed for a few minutes and drizzled with olive oil, a bit of salt and lemon.
Also added to risottos, pastas, salads or as a lasagne dish combined with ham like my mum does.
They are so versatile.
British asparagus seem to be particularly tasty and they can be considered a delicacy, they are a king of a vegetable.
I find cooking asparagus in a risotto makes the dish particularly creamy. As for any risotto you have to add a nod of butter at the end. In Italy we call this “mantecare” which means stirring the butter into the risotto after it has been cooked. This will make it creamy and translucent and will add extra flavour.
Ingredients: (serves 2)
- a handful of asparagus
- 1 tbsp chopped parsley
- 1 cup of rice for risotto (carnaroli or arborio are the best)
- a nod of butter
- 1 small onion
- a dash of olive oil
- 1 vegetable stock cube
- salt and pepper to taste
- white wine
Chop the onion and stir fry it until golden in a pan with the olive oil.
Chop the asparagus into small pieces and take the thicker ends off.
Add them to the onion with the rice, leaving the tips out.
Add a drop of wine and stir fry for 8-10 minutes until soft.
Now add some hot water, the stock cube, salt and pepper, parsley and the asparagus tips.
Cook for 10-12 minutes and keep adding hot water when the rice dries out.
When the rice is cooked stir in the butter until it melts and serve immediately.
Sprinkle some grated Parmesan on top.