Asparagus Risotto

I have been in a fog for the past several days once we returned home from being evacuated due to the Steiner Ranch fires.  We are trying to get back to normal, though the fire is still only 80% contained and there are flare ups often.   Today after hearing sirens and seeing StarFlight, I thought "here we go again" then sadly found out later that a Sheriff who had been protecting our neighborhood died of a heart attack.   What is normal now?

They shut the power grid to our subdivision off during the fires so you can imagine what the status of our refrigerators was.   Almost everything had to go and we have been back and forth to the grocery store twice this week alone.  A note of thank you to HEB, who gave every Steiner Ranch family $5.00 off their bill at checkout.   That was a very kind gesture.

At our last grocery outing I saw a small bag of arborio rice and grabbed it.   Yesterday afternoon I pulled out some asparagus and knew it would be perfect to add to my risotto.   The Bionic Man bought two Sea Bass steaks as well and we had the fixings for a lovely, peaceful dinner.   I enlisted the help of our daughter, Emma, who likes to be in the kitchen the same time as me, and she was the perfect little stirrer and monitor for the risotto.   I hope this recipe helps you to create the same serene setting as it did for us!

Asparagus Risotto

Ingredients:

• 1 shallot, minced
• 2 T olive oil
• 1 1/2 C arborio rice
• 1 C white wine
• 4 1/2 C chicken stock, simmering on the stove
• 2 T butter
• 1 lb asparagus, chopped into 1/2 " pieces
• salt to taste
• Parmesan, freshly grated

Directions:   In a stock pot over medium-low heat, bring chicken stock to a simmer.   In a large saute pan, heat the olive oil over medium heat and add the shallot, cooking for a few minutes.   Add the arborio rice and saute another 5 minutes, stirring so it doesn't burn.   Add the 1 C of wine and continue stirring (watching) until it is almost evaporated.   Then, systematically add 1/2 C chicken stock to rice, stirring to incorporate. When it is almost completely absorbed, add another 1/2 C chicken stock.   Repeat until almost all the stock has been used.   Add 1/2 of the chopped asparagus at this point so it can cook (not the tips) and finish using the chicken stock by the method above.   This usually takes upward of 15-20 minutes.

While adding stock to your risotto, and in a separate little fry pan, melt the 2 T butter and saute 1/2 of the chopped asparagus (include the tips here).   Hold as this will be the garnish.

Remove Risotto from heat once the chicken stock is gone.   Rice should be creamy and tender but not mushy and the asparagus should be steamed but again, not mushy at all.   Taste, season with salt, stir and taste again.   Add freshly grated Parmesan cheese directly into the rice and stir once more to incorporate.

Plate the risotto and top with the sauted asparagus and serve.   We added a simple pan seared piece of Sea Bass next to our risotto and topped both is the sauted asparagus for a delicious meal.

asparagus risotto with seared sea bass

Asparagus Three Ways

Spring means beautiful asparagus in the grocery store.   I wanted to showcase three different ways you can prepare it for any meal.

Asparagus Three Ways

 Ingredients:

• asparagus, ends removed
• bacon, sliced long ways
• olive oil
• shallots
• Italian vinaigrette
• salt and pepper

Directions:

For Blanched Asparagus in Italian Vinaigrette - quickly blanch asparagus spears in boiling water for 3 minutes, then remove to an ice bath to immediately stop the cooking process.   Once cooled, place into container, drizzle any Italian Vinaigrette over them and refrigerate until chilled.

For Shallot Sauteed Asparagus -in a saute pan, add olive oil, shallots and asparagus and saute for about 5 minutes, keeping the asparagus crisp.   Serve immediately.

For Bacon Wrapped Asparagus - cut a strip of bacon long ways and wrap diagonally around a small bundle of asparagus.   Place on a Silpat or any other non stick baking mat and bake in the oven at 350 degrees until bacon is cooked, about 12 minutes.   Remove from oven and plate immediately.

I actually served the three different asparagus types on the same platter at the same time for variety!

Asparagus and Brie Omelet

After an arduous workout I had my mind set on an Omelet.   In rummaging through the frig, I found asparagus, herbed brie cheese and jalapeno bacon.  I knew exactly what to do and here it is...  it was amazing!

Asparagus and Brie Omelet

Ingredients:

• 2 eggs, well beaten
• 2 T olive oil or butter
• asparagus
• 2 T herbed brie or any other type cheese
• 2 slices jalapeno bacon

Directions:   In a small saute pan, I cooked the asparagus with ends cut off in a little olive oil until still crisp, about 5 minutes, set aside.   Cut bacon into pieces and in same saute pan, fry bacon until crisp.   Remove and place on paper towel to remove oil and set aside.   In small bowl, beat eggs until completely incorporated.   In saute pan, add olive oil or butter and heat pan... add beaten eggs and coat entire bottom of pan.  If you want to flip your omelet to make sure it is completely cooked, you can... but I did not.   Quickly add your sauted asparagus and some brie, and fold in half.   Plate immediately.   To garnish, I added a touch more brie on top (which melted) and finished with crumbed jalapeno bacon.   Pepper to taste but do not salt... there is enough already!   This tastes amazing!!!