On May 17, 12:08*am, "ViLco" > wrote:
> 300 grams of asparagi
> half a wine glass of arborio rice (2 servings)
> 25 grams of butter
> EVO oil
> 1 scallion
> 1/4 glass of white wine
> vegetable broth (I used celery onion tomato carrot)
> grated aged cheese
>
> Put the asparagi in a tall and narrow pot and fill with enough water to
> leave the tips out of it, let the water gently boil for 5-6 minutes.

> Next time it will be butter only, also in the asparagi skillet.

After boiling/steaming, grandma used to just put them in a long bowl
and cover with buttered breadcrumbs (melt butter, saute breadcrumbs,
add salt/pepper, strew over the cooked spargeln in the bowl.)

Of course, for this she always used the thicker, succulent asparagus,
not the pencil size.