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Asparagus

April 22nd 2014
By: Melanie Hollidge

Asparagus dates back as far as the Egyptians and is depicted as an offering in a frieze dating back to 3000BC.  Whilst the variety of recipes has grown since, asparagus is still delicious served on its own with just melted butter as an accompaniment.
 
With many local farm shops selling home grown asparagus, it’s the perfect way to support British farmers.
 
To keep asparagus fresh in your fridge, put the stems in a glass of water and stand it carefully until you’re ready to start preparing your dish.
 
Here’s a tasty recipe for Asparagus Risotto that can be enjoyed by four people…
 
Ingredients
 
500g asparagus
1 onion – finely chopped
300g Arborio rice
750ml vegetable stock
75g butter
50g Parmesan cheese – freshly grated
Black pepper to taste.
 
Method
Melt the butter and gently fry the onion until it’s translucent.
Add the rice, cook for a couple of minutes whilst stirring and coating in the melted butter.
Add the hot stock, one ladle at a time until you have added it all.
Meanwhile steam the asparagus until it is tender (3-6 minutes) then roughly chop it.
Add a knob of butter, the asparagus, half the Parmesan and black pepper to the risotto.  Stir to mix all the ingredients.
Serve with more Parmesan sprinkled on top.