6 May 2013

greens of spring

Isn't spring a great season?
More hours of sunlight, increasing temperature and smiling faces everywhere.
Even  the markets become more colourful and like every year at the same time people become curious about asparagus. For another six weeks asparagus is in season. Typical for Germany is white asparagus which mostly is boiled and served with melted butter or traditionally with Sauce Hollandaise. But before you can boil you have to peel it thoroughly. 
For the following dish we make it a bit easier and use green asparagus. And we serve it with one of my favourite dishes: Risotto.
Risotto is a great dish. You can combine any flavour with the rice, mussels, prawns . . . and any vegetable you think of. The only thing is that the cooking takes approximately 20 minutes. So do not add the vegetables from the beginning. Anyway it is recommendable to sauté the vegetable lightly in a pan to increase the taste and add shortly before the risotto is done.

Risotto with green asparagus  (enough for two)

Aborio rice                               250  g 
Asparagus, green                      250  g
Onion, finely chopped                50  g
Lime, Zests and Juice                   2 nos
Vegetable stock                      1000 ml
Parmesan cheese                         30 g
Butter                                          50 g
Olive oil
Salt, Pepper  

Cut of the dry ends of the asparagus, and peel the lower quart of it. Dice and keep aside.
Sweat the rice and the onion in some olive oil. Add the lime zests and quench with lime juice and some stock. Stir and reduce the liquid. Pour in some stock just enough to cover the rice and stir and stir and stir.
This procedure you repeat until the rice is just done. You might not need all of the stock. Maybe not more than 750 ml.
In the meantime you sauté the diced asparagus in some oil until it is done but also still has a bite.
Now you add butter to the risotto and stir well. Adjust seasoning and fold in the asparagus and Parmesan cheese. 



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