how do you like to eat asparagus?

by Sharon Santoni

Asparagus season has started here – Yum!  How I love this vegetable!   I’ve never tried to grow any asparagus in the garden, but we have farms nearby that grow each year and their produce is so popular that you have to reserve ahead!

I suppose the quickest and easiest way to eat green asparagus ( my favourite) is simply to snap off the ends of the stalks, rinse and cook lightly in a little olive oil in a pan.  Sprinkle with rock salt and maybe accompany with some dried ham or parmesan shavings.

But what I actually prefer is an asparagus risotto … ah la la…. the melting creamy rice contrasts so perfectly with the soft flavoursome asparagus tips … it is a perfect combination.

My husband is the risotto maker in this house.  I am too easily distracted to keep an eye on the rice and I can never achieve the perfect degree of cooking without becoming stodgy that he manages.  (Hoping he gets the hint here, and that a risotto would be very welcome this evening).

Here however is how he does it.   A risotto for four or six people requires:

a bunch of green asparagus

300g  or one and a half cups of risotto or Arborio rice

olive oil

50g butter

1.5 litre or 4 good pints of chicken or vegetable stock

a glass of white wine (and another for yourself while you are cooking)

parmesan shavings

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First prepare the asparagus by breaking of the harder end of the stalk and dropping them into boiling water for about 10 minutes.  You may have a variety of asparagus that needs the outer layer of the stalk peeling off, in which case you can do this first with a sharp knife.

While the asparagus is cooking, slice a small onion and drop it into the pan with the olive oil, after a few minutes add the rice and watch the grains of rice become slightly translucent.  You can keep the rice moving so that each grain is separate and gets it share of the olive oil.

Remove the asparagus from the water when they are just cooked through, and put them to one side.  If you like them firm you can refresh them under cold water and leave to drain.

Now that your rice is looking pale and the onion is soft start ladling the stock onto the rice.  Using a ladle cover the rice with stock, stir gently and leave to cook gently until the stock is almost absorbed.  Repeat the operation until all the stock is used.

Remove the rice from the heat and add the butter, salt, pepper and if you wish a little mascarpone cheese.    Cover and let it ‘relax’ as my husband says.

While the risotto is mellowing, cut your asparagus into short lengths and quickly reheat in a little butter in the pan.  Add to the risotto, making sure to reserve the prettiest tips for the top of each plate.

This is a meal made in heaven, good enough to eat alone, but also excellent with fish.

Bon appetit!

all photos thanks to Google images

26 comments

Bebe April 7, 2014 - 3:20 pm

I cook asparagus stalks flat in a skillet with just enough boiling water to cover the stalks. Get the water to a boil first; drop in the stalks in a single layer. Lower heat a bit. Do not cover. When the stalks bend a bit when lifted with tongs, they are done. Drain on paper toweling on a flat plate.

We love asparagus!

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Bebe April 7, 2014 - 3:22 pm

PS. I use either a large non-stick skillet or a stainless steel skillet for this. Believe that a cast iron skillet might react – and boiling water is not good for a nicely seasoned cast iron skillet….

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Jeanne McKay Hartmann April 7, 2014 - 3:40 pm

Sharon, you are making me hungry -that risotto looks amazing. The asparagus harvest is just starting here, too, and I love it. I just found a recipe for a wonderful salad that combines asparagus tips with shavings from the stems along with fresh peas, mint, greens, lemon and ricotta. It’s spring in a bowl.

Hope you have a wonderful week full of fresh, green goodness! XOXO

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Janet In NC April 7, 2014 - 4:07 pm

My favorite way to cook asparagus is to grill it. First I mist it with olive oil, put it on the grill for 10-15 minutes. Right before I remove it I sprinkle with sea salt. I love the crispy outside and the tender inside. I often finish it off with a nice vinegerett.

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Madonna/aka/Ms. Lemon April 7, 2014 - 4:10 pm

I know what I am having tomorrow.

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Kim April 7, 2014 - 4:16 pm

I love asparagus and love risotto so this is a win win.

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Donna Baker April 7, 2014 - 4:22 pm

I saw my first stalk in the garden the other day. I snapped it off and ate it. Saying goes that eating the first asparagus of spring brings good luck. I hope so.

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Sharon Santoni April 8, 2014 - 8:25 am

There is some asparagus that grows wild on a path I walk here, and I love to snap it and eat as I go – delicious!

xx

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Peggy Braswell April 7, 2014 - 4:30 pm

OK I am hooked on asparagus + risotto! Spring is on it’s way + wonderful photos. xxpeggybraswelldesign.com

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Emm April 7, 2014 - 4:37 pm

Your method sounds so good — I’ve always used the boring old steamer. But is there something missing here? “300g or one and a half of risotto or Arborio rice”

Cups? Pounds? Or am I misreading it.

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Sharon Santoni April 7, 2014 - 6:11 pm

oops! thank you Emm, it was cups!

off to correct my mistake 🙂

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Brittany Ruth April 7, 2014 - 5:50 pm

I like mine white. It’s called spargel in Germany and it’s wonderful as in a cream soup.

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Heather April 7, 2014 - 5:58 pm

Oh yum, you’re making me hungry!!
My favorite way to eat asparagus is roasted!! They turn out softened, but not mushy and very flavorful! Take the prepared stalks and put them in a gallon size Ziploc bag, add just enough olive, grapeseed, sesame or coconut oil to coat and toss in some fresh minced garlic. Seal the bag and distribute the oil to coat all stalks. Place your prepared stalks on a lined cookie sheet and roast at 425 for 20min!! Voila…super YUMMO! We do all of our veggies like this….broccoli, cauliflower, tomatoes, mushrooms, squash, onion, eggplant! It’s all yummy and not flavorless like boiling. 🙂

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Heather April 7, 2014 - 5:59 pm

Oh forgot to add, once on cookie sheet, season with Sea salt!!

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Colleen Taylor April 7, 2014 - 6:34 pm

I make asparagus the way Bebe does up above. I make risotto quite often but this combination sounds wonderful. Thank you for the recipe, a must try! X

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Laura Newman April 7, 2014 - 10:19 pm

Hi Sharon,
I will eat asparagus raw, steamed, boiled, sautéed, grilled, baked…..anyway!!! I lurve asparagus!! I will even eat it if it is over cooked!! And , yes, I have eaten it in risotto!! Lovely!!
Hugs, Laura

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Robin April 7, 2014 - 11:57 pm

yummy! I had risotto tonight for dinner and asparagus on the side with fish. I roast the asparagus with a little olive oil and salt and pepper. Next time I will be adding asparagus to the risotto. Thanks for the recipe !

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Lorrie April 8, 2014 - 12:30 am

Mmm. This risotto sounds so delicious. I never used to enjoy eating asparagus, but now I do. I roast it in the oven or put it on the grill until tender crisp. Is it true that asparagus spears are eaten with the fingers in France?

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Esther George April 8, 2014 - 1:58 am

Hi Sharon I must give your risotto a try it sounds good, I have only had risotto once in my life. My favourite way to have Asparagus is brushed lightly with olive oil the same with thick sliced Haloumi cheese then barbecue 2 minutes on each side + a few lemon slices (until caramelised)put them all on a serving plate and drizzle with lemon salsa verde, and enjoy. Till next time Regards Esther from Sydney. PS thank you for sharing, the Haloumi on BBQ until gold.

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Pat April 8, 2014 - 1:11 pm

I roast asparagus if I am baking a main course…drizzled with olive oil and some grated garlic…yum! I love asparagus too…who doesn’t??

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Nancy April 8, 2014 - 2:52 pm

Oh, that sounds delish!
I too love asparagus, but my favorite is roasting it in the oven!
I put it in an oven safe pan, drizzle with olive oil, salt & pepper and roll it around a bit to be sure it is evenly distributed.
Then roast for about 15-20 mins at 350 until it is cooked through….
It develops a nutty flavor that you don’t get except through this method.
Then when done it is delightful to sprinkle with a little bit of cheese and roasted pine nuts…..
Enjoy!
Nancy
wildoakdesigns.blogspot.com

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Barbara April 8, 2014 - 5:32 pm

This sounds wonderful. I want to make it tonight with salmon. Silly question, do I drink all of the wine or am I supposed to add it to broth?

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Ramona Sandru September 11, 2015 - 8:29 pm

Lol… I was thinking the same while reading it. I usually add the wine to the rice before adding the stock. I let it sizzle until it almost evaporates, then I add the stock.
I will try the asparagus recipe.
Sharon, I looove your blog! it’s giving me the travel buzz!

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The Enchanted Home April 8, 2014 - 10:35 pm

Wow asparagus never looked so beautiful and delicious…doesn’t help that I am seeing this on an empty stomach…love risotto and that looks DIVINE!

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stacey snacks April 9, 2014 - 10:25 pm

I like to eat it every which way.
Local asparagus will be showing up soon here at the markets, but only for a short season.
The gardener (Henri) grows it very well in our garden, and I love picking and eating the raw stalks best.
Can’t wait!
xo

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Karen (Back Road Journal) April 11, 2014 - 5:55 pm

I love it roasted or grilled if I’m serving it as a side dish. I too enjoy it in a risotto with pecorino cheese shaved across the top.

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