Right now our diet mainly consists of rhubarb and aspargus. I love both, so it is not a problem but one has to come up with a few new ways of eating it, not to grow bored.
When it was rainy and cold last week, I made a creamy asparagus risotto. Seasonal comfort food. 🙂
Asparagus risotto, serves 2-3
300 g aborio rice
2 shallots, finely chopped
1 glass dry white wine (or rosé)
olive oil
1 l chicken stock
100 ml grated parmesan
200 g asparagus
salt and pepper
To serve:
chopped parsley
more parmesan
Heat up the oilve oil in a large pan and fry the onions on medium heat for a few minutes. Add the rise and watch it go transparent. Pour in the wine and let half of it evaporate Add a ladle of stock and stir while it is simmering. When the pan is dry, add another ladle and continue doing this until the rice is soft (about 20 minutes). Cut the asparagus into smaller pieces and fry them in oil on medium heat for five minutes. Set aside. When the rice is cooked, add the parmesan and season with salt and pepper. Add the asparagus and serve straight away. Add some parmesan and parsley to each plate.
Good idea! Nothing worse than being bored with an ingredient although I seem to get obsessed by certain ingredients at a time and make them over and over again! 😛
I know what you mean, we had asparagus with wild garlic mayo three or four days in a row! :o)