It's spring time! I love the vibrant colours of the flowers, the powerful smells of the plants in the garden and the extra hours of sunshine you get at this time of the year. And most of all I like the fruit and vegetables available now.
I have been enjoying a few asparagus meals in the last few days. How nice to have lunch with asparagus and eggs and some crunchy bread.
You can enjoy them in so many ways. They are delicious on their own just steamed with a little olive oil , salt and lemon, great in risotto, pasta and soups too.
This time I managed to find some white asparagus. They are very popular in Italy but less common in the UK. They are white because they have grown by being deprived of light and the plant cannot produce chlorophyll without it, this means that there is no green color to the stalks.
White asparagus are slightly milder in flavor and a bit more tender than green asparagus. They make very creamy and excellent risottos.
I always peel the lower stalks to avoid woody strings, but this won't be necessary if the asparagus are thinner. Cutting the ends will be enough. Peeling is recommended for thicker stalks.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
Clean the asparagus, chop off the bottom inch or two of the stalk, and peel downward from the tip. Boil or steam for 4 minutes.
Drain and cut into pieces
Chop the shallots and the parsley finely.
Stir fry the shallots until translucent with a couple of tbsp of olive oil
Add the asparagus and cook for a couple of minutes with some hot water and the stock cube
Add the rice and toast it for a couple of minutes. Stir and add the white wine, parsley, salt and pepper
Add some more hot water a little at a time as the rice gets drier. When cooked (about 18 minutes) turn off the heat, add the butter and stir it all well in
Serve immediately with a sprinkle of Parmesan cheese.
As asparagus are in season now I am pleased to enter this into Simple & in Season with Ren of Fabulicious Food.