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.
>
> Bob

I was taught to just sprinkle asparagus with lemon juice. I never took a
bite raw, I have to taste that. Mom cooked the he'll out of it and I hated
it when I was young.
I wonder about pickled.