STAN&CO cannot serve the Dutch gold at the moment, but the farmers who grow this delicious vegetable have not done this for nothing. So don't pass the asparagus in the supermarket, but take them home. Go for the classic preparation or be creative. An asparagus risotto with a crispy egg, please.
Requirements asparagus risotto (4 persons)
500 g asparagus
1.5 liters of water
50 g butter
½ lemon
500 g risotto rice
1.5 cooking liquid from the asparagus
500 g mascarpone
50 ml olive oil
10 g garlic
150 g chopped onion
4 eggs
50 g panko
100 ml egg white
50 g flour
Preparation time:1 hour
- Peel the asparagus twice and cut evenly. Bring the water to the boil and add butter, lemon and salt and cook the peels and bottoms with it.
- Collect the cooking liquid and cook the asparagus in it. Let them cook for 1 minute and cool in the cooking liquid.
- Reheat the cooking liquid without asparagus. Fry the onion and garlic in the olive oil and cook the rice until it is translucent.
- Deglaze with the asparagus stock until it is just covered. Keep stirring this slowly and add the liquid little by little.
- Check for doneness in between – the rice may still have a bit of bite.
- When it is nicely cooked, stir in the mascarpone and two asparagus in small pieces.
- Boil the eggs for 3 minutes until soft. Peel them and roll in the flour. Then through the egg whites and the panko. Fry the eggs for 2 to 3 minutes.
- Place the risotto in the center of a plate. Insert the remaining asparagus and place a crispy egg on top.
