Asparagus and Saffron Risotto
April 19, 2006
I was asked for an asparagus recipe, and I apologize for the delay. Although this is an advanced recipe, the directions for cooking the asparagus itself are quite simple (I promise - just try it, and post a comment if it turns out wrong). Oh, and Happy Birthday Auntie Bee - I promise to come home this weekend and cook for you.
Asparagus is part of the lily family, and is green or white depending on the growing conditions. Like cauliflower, white asparagus is grown by covering the plant, but instead of leaves, the plant is buried underneath soil and then harvested when mature. In New Mexico, asparagus grows wild in the spring time along the acequias and small creeks, providing a special seasonal treat. I like to eat asparagus as simply as possible to enjoy its full flavor. The focus here is how to simply cook asparagus and not end up with a mushy brownish green mess in the pan.
You will need: ingredients for saffron risotto (minus the shrimp, add chopped italian parsley at the end though, and don't forget the peas) as posted on 01/08/06 and shown again on 03/03/06; 1 bunch of skinny asparagus stalks; 1/3 c of water; 2 tblsp of olive oil; sea or kosher salt and pepper to taste.
Step One: Cook the risotto according to the directions as posted on January 8, 2006. Add italian parsley at the end when it is done cooking and set aside in a bowl with a foil cover.
Step Two: Take your bunch of asparagus and rinse it. The asparagus should be as skinny as possible - the larger stalks are tough and fibrous and are not as tasty. Cut the bottom 2-3 inches off with a knife, slicing along the diagonal for presentation.
Step Three: Place asparagus in a medium saute pan with water and olive oil. Cover pan with foil and cook on medium-high for 3-5 minutes or until just bright green and tender. I like my asparagus hot, but you can plunge the cooked asparagus into a bath of ice water and serve over greens for a salad too. Mmm.
Step Four: Place asparagus on top of risotto, drizzle with olive oil and salt & pepper to taste. It is a wonderful combination; for the vegans, vegetarians who don't eat seafood, and gluten free eaters, it is an impressive looking and tasting meal.
