If you looking for fresh recipes for spring asparagus now in season, look no further. This is delish!
1 pound fresh asparagus
3 tablespoons butter
1.5 cups brown rice
4 cloves garlic, minced
1 small onion, finely chopped
1 lemon zested and juiced
1/2 cup dry white wine
3 cups vegetable stock
1/2 cup grated Parmesan
Sea salt and freshly ground pepper
1. Soak asparagus to remove grit. Rinse and dry. Break off the woody stems. Dice on the diagonal into bite-size pieces. Set aside.
2. Melt half the butter in a 2.5 quart sauce pan. Saute' onions and garlic until translucent, but not brown.
3. Add rice and saute' until the rice is well-glazed and fragrant. (A white rice will be translucent.)
4. Add wine and lemon zest. Stir and cook until the wine is fully absorbed.
5. Add 3 cups of broth. Bring to a boil. Reduce the heat to simmer.
6. When the rice has simmered about 20 minutes, add asparagus and half the lemon juice. Mix well. Continue cooking at a simmer until the rice is done - about another 20 minutes. (White rice cooks much faster, so you'll need to adjust according to the timing on the package instructions.)
7. When the rice is done, stir in the balance of lemon juice, butter and Parmesan. Let cook on low for an additional 5 or 10 minutes so the flavors meld. Salt and pepper to taste.
Garnish with chervil or chives.
The original recipe from Yummy Supper gives explicit instructions for making a risotto using white rice. Since I had neither Arborio rice nor the patience to mind the pot for 40 minutes, I took a short cut. I also used more garlic and onion because I like it.
It was lovely!