It is officially spring, which means that asparagus season has started. I really love asparagus, and try to use them often. Asparagus is a nutrient-packed vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
- 15 dried porcini mushrooms
- 500g green asparagus
- 1 shallot
- 1 clove garlic
- 1l vegetable stock
- 50g butter
- 2 tbsp. Olive oil
- 250 g risotto rice
- 1 small bushel green or yellow dandelion leaves
- 100 ml white wine
- 50g pecorino
- Black pepper
- Himalayan Salt
- 1 tbsp. Chopped chervil
- Soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl.
- Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the vegetable stock and season with salt and pepper. Warm the stock over low heat.
- Wash the asparagus, peel the lower third, cut off the woody ends and cut them into 0,5 cm thin slices.
- Wash dandelion leaves, shake them dry and finely chop them. Keep apart a few leaves for garnish.
- In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes.
- Add the rice and dried porcini and stir to coat.
- Add the wine and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly’
- After 10 minutes, add the green asparagus and continue to cook until the rice is al dente and suspended in a creamy sauce, about 20 minutes.
- Stir in the butter, dandelion, chervil and cheese; season with salt and pepper and serve immediately.