My favourite way to eat asparagus is with fried eggs, drizzled with olive oil and a grating of fresh Parmesan cheese. That’s never going to keep a growing toddler satisfied though, so I decided on this velvety risotto.
Pots/pans to be washed up afterwards: 3
Prep time: 10 mins
Cooking time: 45 mins
250 g Arborio rice
1 small onion, finely chopped
1 stick of celery, finely chopped
1 bunch fresh asparagus, woody ends discarded and chopped into 3 cm pieces
100 ml white cooking wine
500 ml hot vegetable or chicken stock
juice of half a lemon
flat-leaf parsley, chopped
a knob of butter (optional)
150 g grated Parmesan cheese
In a large, heavy-bottomed pot, fry the onion and celery over a low heat. A reaaaaally low heat, for as looooong as you can bear it (at least 10 minutes, 15 is better).
In the meantime, steam the asparagus in a bamboo basket or steamer for about 10 mins, or until soft.
Back to the risotto: increase the heat and add the rice, stirring well for a minute so all the grains are coated in oil and don’t stick to the pot.
Stir in the wine and let it evaporate.
Add a ladle of the hot stock, stirring just enough to get it mix into the rice. Leave to simmer on a medium heat until 90% gone.
Repeat. And repeat. And repeat…
When the risotto is almost done, heat a teaspoon of olive oil in a frying pan. Toss the asparagus in the oil with the chopped parsley, lemon juice, salt and pepper.
How do you like to eat asparagus?