After long months of root vegetables and winter fruits, the farmers market awakens in spring! Bright colors, seductive smells and yummy flavors contribute to a full sensory experience. As I stroll by the vibrant stands of produce, I am in search of that seasonal perennial most closely associated with the arrival of spring—that tall, slender royal beauty—luscious verdant asparagus!
In my mind, asparagus is the prima donna, the aristocrat of vegetables with unsurpassed delicacy of flavor that lends itself to an assortment of delightful dishes. Delicious and full of flavor, asparagus is rich in a wide variety of nutrients and an excellent source of folic acid, potassium and B6. It has no fat, contains no cholesterol and is low in sodium, so indulge!
Storing Asparagus
With asparagus, freshness is paramount as the succulent and tender spears are temperamental when it comes to storage so it’s best cooked the same day. Once harvested, the spears begin to lose natural sugars and develop tough, stringy fibers along the stalks. To maintain freshness, stand asparagus upright in a couple of inches of cold water, cover loosely with a plastic bag and refrigerate. Alternatively, wrap the stalks in moist paper towels and place in a container in the refrigerator. When stored properly, asparagus will keep 2 to 3 days. If the stalks are tough, just remove the outer layer with a vegetable peeler.
Asparagus Varieties
Besides green, asparagus is available in two colors—white and purple. White asparagus, favored by Europeans, grows underground to prevent sunlight from reaching the plant and developing chlorophyll, the green color found in regular asparagus. The plant is harvested as soon as it starts to peek out of the soil. Purple asparagus is sweet and more tender than its green sister and delicious served raw in salads as well as other cooked preparations. When cooked, the sweetness gives this asparagus a mild, nutty flavor. It retains its color after brief cooking but loses the purple hue and changes to green when subjected to prolonged cooking.
Welcome spring back and celebrate with the season’s new arrival in this risotto dish!
Asparagus Risotto with Spring Onions, Lemon and Chives
- 5 to 6 cups vegetable or chicken broth or stock
- 3 tablespoons olive oil
- 3 spring onions, white parts only minced
- 1-1/2 cups uncooked Arborio or Carnaroli rice, unwashed
- 1/2 cup dry white wine
- 1 pound asparagus, trimmed of tough ends and cut diagonally in 1-inch pieces
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- Sea salt and freshly ground white pepper to taste
- 2 teaspoons minced chives
- Bring broth to a simmer in a 2-quart saucepan over medium-high heat. Reduce heat to low and keep stock hot.
- Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and saute about 2 minutes or until translucent and fragrant, stirring frequently with a wooden spoon. Add the rice and stir; cook for 2 minutes, stirring constantly. Stir in wine and cook until the liquid is nearly absorbed, stirring constantly.
- Keeping the broth over low heat, add it to the rice, a half cup at a time, stirring constantly after each addition until nearly all the liquid is absorbed. Continue adding broth a half cup at a time, adding another half cup as all the liquid is absorbed. (This technique softens the rice and releases its starch gradually, creating a creamy texture.) Repeat adding the broth until the rice is almost tender, after about 20 to 25 minutes.
- Add the asparagus and another half cup of broth. Stir until the broth is absorbed and the asparagus and rice are al dente tender. The risotto is ready after about 30 minutes when enough broth has been absorbed to make the rice tender but still firm in the center. Remove from heat and stir in cheese, lemon juice and lemon zest. Season to taste with salt and pepper.
Transfer the risotto to warm serving bowls or individual plates, and sprinkle with chives. Serve immediately.
Serves 4
Tips:
- When buying fresh asparagus, look for crisp, straight, bright green stalks with compact tips.
- To cook, rinse thoroughly to remove any sand or dirt. Cook asparagus until tender but with some crunch.
- Quickly blanch and top with a drizzle of the finest extra virgin olive oil you can find, a drizzle of freshly squeezed lemon juice and a couple of grindings of Celtic sea salt and black pepper.
- To help retain the beautiful color of purple asparagus, add a touch of vinegar or lemon juice to the spears when cooking.
2 Comments
Posted by Shoshanna on 05/06 at 04:32 PM
Bea has long been a favorite of mine, both as a friend and as chef extraordinaire. I’m so happy that she now has a platform to share her wonderful thoughts about delicious and healthy food!
Posted by Pattie Heisser on 05/06 at 08:27 PM
Hi Shoshanna - She is amazing...a truly inspiring woman and chef! She has lots of recipes on the site now...here’s a link to her list. http://www.50fabulous.com/about/expert/Bea%20Beasley/