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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Contributed to the echo by: Vincent Mcguire Asparagus with Rice
Soak and rinse the asparagus. Cut off the tips and put aside. Boil the
stalks in lightly salted water. When tender, press the stalks through a
sieve and return the pulp to the cooking water. Keep hot. Finely chop the
onioin. Melt the butter in a saucepan and gently fry the onion and the
asperagus tips for a few minutes. Add the rice, mixing and turning with a
wooden spoon until the grains are coated in the fat. Pour the wine over the
rice, raise the heat and boil briskly until the wine has evaporated. Dilute
the bouillon cube and the meat extract in the hot asperagus water. Add a
little of the liquid to the rice, lower the heat, stir and add more liquid
as it reduces, until the rice is al dente. Adjust the seasoning if
necessary, glaze the rice with 1 tbsp butter and add the grated cheese.
Stir well and serve immediately.
Ingredients:
2 1/4 Pound(s) Asparagus
1 Onion
1/4 Cup(s) Parmesan Cheese; Grated
1 1/4 Cup(s) Arborio rice
1/2 Cup(s) Bouillon cube
1/2 Teaspoon(s) Meat extract |
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