It’s almost asparagus season (photo from vegkitchen.com)! 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
Feeling a little more ambitious? Then try this recipe for Lemony Vegetable Risotto that I’ve adapted from Family Circle (July 2012):
Ingredients
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
Instructions
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!
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