It’s almost asparagus season (photo from vegkitchen.com)! I love asparagus! I guess that's my German heritage showing through -- Germans LOVE their asparagus. They grow white asparagus and have springtime festivals celebrating asparagus. Germans love asparagus so much, that there's enough information to make a 5 minute video about asparagus:
My favorite way to prepare asparagus is very simple. First I wash the asparagus, use a potato peeler to peel the stems a little, and snap off the hard ends. I then place the asparagus on a baking sheet, spray with olive oil, sprinkle with salt, and broil at about 450 degrees for about 15 minutes – delicious!
Feeling a little more ambitious? Then try this recipe for Lemony Vegetable Risotto that I’ve adapted from Family Circle (July 2012):
- 32 oz. vegetable broth
- 1 bag frozen asparagus, cut into 1 inch pieces (or the equivalent of fresh asparagus)
- 1 bag frozen peas (or the equivalent of fresh peas)
- 1 tblsp olive oil
- 1 tblsp unsalted butter
- 1/3 cup diced shallots
- 1 cup arborio rice
- 1/2 cup white wine
- 3 tblsp lemon juice
- 1/2 cup grated parmesan cheese
- 1/4 tsp salt
1) Boil the broth and 1/2 cup water. Add asparagus and peas for about 3 minutes. Remove veggies with a slotted spoon and set aside, but keep the water/broth.
2) Heat oil and butter in a large pan, and add shallots, cooking for about 2 minutes. Stir in the rice and cook for another minute. Pour in wine and cook until the liquid is almost gone.
3) To the rice mixture, add 1/2 cup of the reserved water/broth, stirring well, and cook until the broth is almost gone. Repeat this step with additional 1/2 cups of water/broth until the rice is tender (it will probably take about 25 minutes).
4) Stir in lemon juice, parmesan, peas and asparagus. Enjoy immediately!