That’s the season for asparagus and we love them in any colour: green, purple, white.
We love eating them the simplest way: boiled or steamed (less than 10 min. depending on their thickness). We eat them usually warm or cold with mayonnaise or vinaigrette.
Another recipe that I love to do is green asparagus with carrots that I mix with pasta. I pan fry carrots first in a drop of olive oil with a bit of garlic and soon after I add asparagus (a couple of minutes later because carrots are longer to cook than asparagus). I cover the whole with boiling water, add a vegetable stock and let the water evaporate. At the same time I boil pasta. When they are all ready, I mix them all together.
Start the risotto by frying a shallot and garlic clove in a hot pan with olive oil. Add the risotto rice (200g for 2 people) and fry until coated in oil.
Add 250ml of white wine and simmer until absorbed by the rice. Prepare 500ml of vegetable stock and add a bit at a time. Simmer until absorb and add some more until the rice is cooked and the stock has been absorbed.
Boil the asparagus (4), chop and add to the rice with some butter and parmesan.
You can also add some parma ham. Delicious. Easy to do but you do have to stay next to the pan while the rice is cooking. It takes between 20 and 30 minutes to prepare this risotto.