Asparagus Risotto
This is the season for asparagus!
Some people choose the fat succulent spears whereas others prefer the thinner spears. Always look for the freshest asparagus you can find. After purchase stand the asparagus in about 5cm cold water in a cool/cold place until use. To prepare: snap the coarse end of the asparagus and discard. For a more celebratory presentation the asparagus stalks can be peeled exposing the lime green inner stalk. By doing this more of the asparagus stalk can be used especially in stir fry dishes where a crunchy texture is required.
Asparagus Risotto
Asparagus risotto is easy to make and provides a substantial dish.
It is said that a prefect risotto waits for no man, but in reality a risotto is more forgiving. Put the timer on for about 17 minutes and this gives you some idea of where the dish is at ....a risotto normally takes about 20 minutes. However remember rice goes on cooking,.....this is why risotto needs to be served onceit is ready , otherwise the creamy texture is lost.
Risotto Ingredients:
About 50g butter
1 onion, finely diced
2 - 3 rashers streaky bacon, cut in lardons, (optional)
1 clove garlic, finely chopped
1 cup arborio rice
1⁄2 cup verjus or white wine
Approx 2 cups well flavoured chicken stock, heated through to boiling
Grated rind and juice 1 lemon
Generous bunch asparagus, coarse ends removed, stalks cut into 5 cm lengths, reserve tips for final garnish
Knob butter to finish
Flakey sea salt and freshly grated black pepper
A handful chopped parsley and/or mint
50g Parmesan cheese shaved with a potato peeler
Method:
Blanch tips asparagus in boiling salted water, drain and refresh
Melt butter in a large fry pan or low sided casserole dish
Sauté onion and bacon and until lightly coloured
Add garlic and cook a further couple of minutes
Add rice to the pan and stir making sure all grains of rice are oil covered, sauté about 3 minutes
Increase heat to medium high
Add verjus or white wine and cook until the liquid evaporates
Slowly add a ladleful of hot stock stirring constantly.
Once stock has been absorbed add another ladle full of stock
After about 10 minutes, add lemon rind and juice and prepped asparagus stalks.....The asparagus will cook in the risotto but it will lose its colour
Keep testing the rice for “doneness” adding hot stock as required. (you may need a little more hot stock than the recipe says)
When rice has reached al dente, add the butter, stirring vigorously and season to taste
To Finish: add the asparagus tips and garnish generously with herbs and shaved Parmesan
Serve immediately
BBQ Asparagus
Method:
Preheat BBQ
Prepare peeled asparagus as described above
Wash, toss with a glug of olive oil and season well
Place spears on BBQ and gill for a couple of minutes
Turn and continue to grill until cooked
Remove
Garnish with finely chopped chilli, coarsely chopped mint and perhaps some crumbled feta
Note: It is important to wash the asparagus before placing on the BBQ as the steam helps cook the asparagus and it doesn’t dry out as much
Other Asparagus ideas…
Asparagus is useful in salads, Eg: Blanched or roasted asparagus, roasted segments of red onion and strips of red pepper, garnished with thinly sliced Meyer lemon each slice cut in half, a drizzle of extra virgin olive oil and lightly seasoned.
And don’t forget the ubiquitous asparagus roll. Only in this case use fresh blanched asparagus. Remove crusts from sandwich sliced bread, roll carefully with a rolling pin to flatten slightly. Butter generously and my go to flavour currently is horseradish cream which is spread over the butter. Line up two spears asparagus crossways ...nose to tail..season, and firmly roll up the bread and asparagus. Seal corner with a tiny dab of butter. For a more substantial version, use hollandaise sauce flavoured with finely grated fresh ginger, a slither of chicken and asparagus spears.
The last signs of spring and the early signs of summer, in Hester’s garden…
Photography by Pippa Marffy