I decided to try to cook fresh asparagus, even if I remember that I didn't like them as a child. Well, I was not so glad of the result...
First, I was "stolen" in the supermarket: I chose my asparaguses and they looked nice. But the plastic that covered the bottom of the asparaguses concealed the fact that they were no longer good... I tell you this so that you are careful if you buy some!! Don't buy the ones under plastic. Of course I had to throw away half of my asparaguses...
This risotto recipe is very good, except that I didn't like the asparagus, what can I do about it!
Ingredients (for 4 people)
240 g round rice
1 stock cube
1 litre water
8 green asparaguses
Tinned peas (a small tin)
200 g Italian flat beans
Fresh grated parmesan
Chop the onion.
Peel the asparaguses and cut the bottom if it is too hard.
Tip the Italian flat beans. Cook for about 10 min in salted boiling water.
In a sauté pan, heat up 1 soup spoon of oil and brown the onion. Add the rice and stir until it is transparent. Add the stock cube and stir well. From now on, and for 18 min, add hot water little by little and keep stirring until the rice is ready. Add the peas.
Sprinkle with parmesan. Decorate with asparaguses and Italian flat beans, and serve.