With the arrival of spring, we pay tribute to one of the most beloved seasonal vegetables: white asparagus. I made this delicious asparagus isotto with herb oil and lemon. The delicious and delicate stalks are a culinary highlight that delight lovers around the world.
Asparagus isotto with herb oil
30 minutes
White asparagus
White asparagus, also known as the "white gold," grows underground and is harvested before being exposed to sunlight. This allows them to retain their pale color and subtle flavor. The process of growing white asparagus requires patience, care and skill, making each stalk a valuable and precious gift. So basically a fat artisan product. In addition to their delicious taste, white asparagus are also rich in nutrients. They are low in calories and are a good source of dietary fiber, vitamin C, vitamin K and folic acid. They also contain minerals such as calcium, iron and potassium, which are important for a healthy body. So adding white asparagus to your meals can contribute to a balanced diet. Win-win if you ask me!
Asparagus isotto with herb oil and lemon
This delicious risotto with asparagus is really a fantastic dish with lots of special flavors and textures. The asparagus are cooked in the broth of the risotto, giving them an extra delicious flavor. The tops of the asparagus are grilled, so you actually have two different preparations in one dish. The fresh lemon and salty Parmesan cheese finish it off. Looking for more inspiration? I previously made this green risotto with green asparagus and burrata and this summer pasta salad with serrano ham, grapes and green asparagus.
What you need:
2
200 gr risotto rice
1 white onion
1 clove of garlic
100 ml dry white wine
500 ml of vegetable stock
300 gr white asparagus
1 lemon
60 gr Parmesan cheese
+ extra for garnish
fresh basil
fresh chives
salt and pepper
good olive oil
What to do:
1
Bring the broth to a boil and then turn the heat down to low. Make sure there is more broth in your pan than you need, because you will also be cooking the asparagus in this.
2
Chop the onion and press the garlic. Heat some olive oil in a pan and fry the onion in it. Add the risotto rice and cook for 1 minute. Then deglaze with the white wine.
3
When the wine is absorbed add two scoops of broth. When the broth is absorbed, add new broth again just until the risotto rice is done.
4
Meanwhile, make the herb oil by blending a handful of basil together with a handful of chives, some salt and pepper and about 50-100 ml of olive oil with a hand blender. Is the herb oil too thick? Then add additional oil or water until you are satisfied.
5
Peel the asparagus and remove the bottom. Cut off the tops (about 7 cm) and keep aside. Cut the remaining asparagus into pieces about 2 cm thick. Cook these asparagus cubes in the broth for about 5 minutes until tender. When the asparagus are done, add them to the risotto along with the Parmesan cheese, the juice of 1 lemon, the garlic, some lemon zest, black pepper and another little bit of broth. Mix everything well so that it becomes a creamy risotto.
6
Meanwhile, heat a grill pan and grill the asparagus tops with some salt and pepper. This only needs a few minutes until nice grill marks appear.
7
Serve the risotto with the grilled asparagus and herb oil. Garnish with lemon (grater), black pepper and fresh basil.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
