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.

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.

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

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

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Asparagus would go well if made into guacamole, otherwise asparagus
> and nachos is just plain wrong, flavor wise and texture wise,

You're wrong and stupid.


> even difficult to eat... asparagus sections would just roll about...
> making you eat like a dyslexic Mexican.

That might be a concern if I had Parkinson's Disease or brachial palsy,
but since I do not, I'll be able to eat them with no problem at all.

Bob

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.

Il 17/05/2012 17:47, Sqwertz ha scritto:

> Note that Vilco is probably referring to white asparagus. Only
> Westerners eat that yucky green stuff.

In my area, Emilia, white asparagus is less common than in areas like
Bologna and southern Veneto, where they also grow many premium white
varietes. Here asparagi are almost all green, as the ones I used: green
pencil sized asparagi from Modena county, probably grown in a greenhouse.
--
Vilco
And the Family Stone
Shguazza, pesce fess'

Il 17/05/2012 18:43, ViLco ha scritto:

> pencil sized asparagi from Modena county, probably grown in a greenhouse.

remove that "probable", with the weather we had they *must* be growm in
a greenhouse
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato

On 17/05/2012 12:43 PM, ViLco wrote:
> Il 17/05/2012 17:47, Sqwertz ha scritto:
>
>> Note that Vilco is probably referring to white asparagus. Only
>> Westerners eat that yucky green stuff.
>
> In my area, Emilia, white asparagus is less common than in areas like
> Bologna and southern Veneto, where they also grow many premium white
> varietes. Here asparagi are almost all green, as the ones I used: green
> pencil sized asparagi from Modena county, probably grown in a greenhouse.


When I was in Europe during Spargel season I was under the impression
that most of it was from Spain. I had green and white and they were all
big thick stalks. I prefer them to the skinny stalks.

FWIW... while I was out bicycling this morning I picked up a small
bunch of fresh local asparagus.

Sqwertz wrote:

>> In my area, Emilia, white asparagus is less common than in areas like
>> Bologna and southern Veneto, where they also grow many premium white
>> varietes. Here asparagi are almost all green, as the ones I used:
>> green pencil sized asparagi from Modena county, probably grown in a
>> greenhouse.

> OK, Good. Italy = Green. I really don't see what's the big deal
> about the whites. They don't even make your pee stink.

Not always, look better: Bologna and southern Veneto areas are full of white
asparagi. Bassano del grappa, Vicenza and Cimadolmo are very renowned for
their local whites. Cimadolmo obtained the european IGP labeling for its
asparagi, while Bassano del grappa obtained the top labeling, the DOP.
Badoere has a name for both white and green asparagi and both have obtained
the IGP labeling.
http://it.wikipedia.org/wiki/Asparag...ano_del_Grappa
http://www.taccuinistorici.it/ita/ne...dolmo-Igp.html

Every place has its way to grow white asparagi: some cover them with
blankets, some plant them intentionally too deep so that the edible part
grows covered by the soil, the goal is to keep a good part of the asparagus
covered so the sunlight doesn't activate the photosynthesis.

Sqwertz wrote:

>> 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.
>
> Lemme guess.... Italian Nachos?

More like California nachos. There's nothing particularly Italian about it.

Bob