Awesome Asparagus...

Can I just say that I love asparagus....It's OK.  My husband knows.  This time of year we are eating it every other day.  Whether in soups, grilled outside or in risotto is makes it on my menu.  It's a sure sign of spring  when it makes an appearance in the produce department.  Fat or thin, green purple or white the keys to delicious asparagus are held in the preparation and the freshness.  This plant brings a delicately bright flavor and a subtle acidity to any dish.

Asparagus is at it's peak February through June but most varieties are grown indoors year round.  The thickness of the stalks is a matter of taste.  Choose bunches with tightly closed tips and no flowering.  Stalks should be bright and firm (or pale if you have the white kind).

This plant is best cooked when bought but can be kept in the refrigerator for up to five days in one of the following ways:  Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag or stand the bundle in a bowl with about an inch of water.

Sometimes when I snip off the ends I freeze them to use for later in soups or stocks.  I tend to forget about those little freezer treasures, though :)

Here is one of my favorite uses for asparagus: risotto.

Asparagus Risotto

4 C asperagus (about 1 1/2 lb)
3 C reduced sodium chicken broth (or vegatable if you want to)
1 1/2 C water
1 tb butter
2 C chopped onion (about 1 large)
2 C Arborio rice
1/2 C white wine
1 C (4 oz) fresh grated Parmesiano-Reggiano cheese
1/4 C heavy cream
salt/pepper

Place 1 C aspaagus and 1 C broth in a blender and puree.  Combine this as well as remaining broth and water in a saucepan and heat on low.  Keep warm.

Melt butter in a large skillet and add the diced onion.  Cook 8 minutes or until tender.  Add salt to taste.

Stir in the rice and cook 1 minute.  Add the wine and and cook for 2 min. or until completely absorbed.

Add 1 C of the broth mixture and stir until absorbed.  Do this 1 little at a time and wait to add more until it is all absorbed until you add the rest.  You will use all of it.

Stir in the remining asparagus and cook another 2 minutes.  Stir in the cheese and the next 3 ingredients and heath through.  Sprinkle cheese and fresh pepper on the top.

Enjoy :)

My recipe is also being featured on Made It On Monday by Larks Country Heart at www.larkscountryheart.blogspot.com