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. Remove
> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
> some EVO oil in a skillet, when the scallion browns a little add the
> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
> pot, start the risotto by melting the butter and adding the rice. Add the
> wine, let it evaporate and start the usual process: add few vegetable broth,
> let it cook, stir the minimum needed to prevent the rice from sticking to
> the pot.
> When the rice is at 2 minutes from doneness, add the content of the asparagi
> skillet, add the cheese, stir them in and let it go until done, then give it
> another quick stir and serve.
> Next time it will be butter only, also in the asparagi skillet.

Tonight I will be making an appetizer of nachos with (par-cooked)
asparagus and olives. I don't think I've ever seen such a thing before,
but there's no reason asparagus shouldn't go with olives, tortilla
chips, and cheese.

Bob