Directions
Asparagus is in season. Celebrate with this asparagus risotto that will melt in your mouth. Taste it for
The Dish: Asparagus
The
From Bastille
-1 Tbsp unsalted
-1 Tbsp Olive
-1/2 cup chopped
-1 cup Carnarolli or Arborio
-1/4 cup Dry white
-About 4 cups Vegetable stock or Asparagus blanching water
-1/2 cup freshly grated Parmesan
-Salt and
-1/2 pound **asparagus,
**Tough skins of the spears peeled (if working with thick asparagus) cut into 1-inch lengths on a
1. Bring lightly salted water to a boil and blanch asparagus until just tender, about 3-5 minutes. Shock asparagus in an ice water bath to stabilize the color and…
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