On Thu, 17 May 2012 00:58:57 -0700, Bob Terwilliger
> wrote:

>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.

Asparagus would go well if made into guacamole, otherwise asparagus
and nachos is just plain wrong, flavor wise and texture wise, even
difficult to eat... asparagus sections would just roll about... making
you eat like a dyslexic Mexican.
http://www.tasteofhome.com/Recipes/Asparagus-Guacamole