RECIPE TO ROAST ASPARAGUS RECIPES

Name: Asparagus risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 bunch asparagus (about 200g); 800ml vegetable stock; 1 tbsp olive oil; 25g butter; 1 small onion , finely chopped; 175g risotto rice; 100ml white wine or vermouth (optional); 25g parmesan or vegetarian alternative, finely grated

ASPARAGUS RISOTTO RECIPE - BBC GOOD FOOD

Asparagus risotto recipe - BBC Good Food image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

Ingredients

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
Stir in the wine, if using – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.5 milligram of sodium

ROASTED ASPARAGUS RECIPE - FOOD.COM

Roasted Asparagus Recipe - Food.com image

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Steps:

Preheat oven to 425°F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

Nutrition Facts : Calories 69.7, FatContent 5.3, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 306.7, CarbohydrateContent 4.7, FiberContent 2.3, SugarContent 1.5, ProteinContent 2.7

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