RISOTTO OF VILLELAURE ASPARAGUS
400g of round Italian rice
2 fresh garlic cloves
2 small young onions
1 large bunch of Villelaure asparagus
Clean the asparagus carefully removing fibrous parts. Cut the tips (3 to 4 cm) keeping them in one piece. Cut the stems in thin slices.
Plunge the tips in salted boiling water for about 3 minutes then plunge them in ice cold water to keep color. Keep 3 servings of cooking water.
Chop onions in very small pieces. Peel and crush garlic.
Warm up chicken broth and mix in asparagus water.
In a pot, for about 3 minutes, cook onion with garlic, just slightly, making sure it doesn't take color.
Add rice and stir until it gets transparent. Cover with hot broth and lower heat to let rice simmer. Cook for about 20 minutes, adding more broth as soon as rice absorbs it.
Toss asparagus tips for 1 minute in hot butter.
As soon as rice is done, incorporate butter, grated Parmesan and asparagus tips. Rectify seasoning. Add nutmeg, cover and let rice swell for a few minutes. A little liquid must be left in rice to keep it nice and moist.
Serve and sprinkle with chopped chives.
Any type of asparagus will be delicious for this recipe but those of Mister Robert Blanc in Villelaure are truly extraordinary: fine, sweet and melting, they also distinguish themselves by their incomparable flavor, full and rich. It really is a privilege to be able to savor them, as they are put on sale as soon as picked! If you know how to charm him, you'll be able to leave with asparagus fresh from the morning!