As seasoned chefs, we know the magic of fresh Dutch asparagus—even if STAN&CO can't serve it right now. Grab some from your local market and elevate it into this luxurious risotto, crowned with a perfectly crispy soft-boiled egg. It's a timeless spring dish done right.
Ingredients for Asparagus Risotto (Serves 4)
500 g asparagus
1.5 liters water
50 g butter
½ lemon
500 g risotto rice
1.5 liters asparagus cooking liquid
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 spears twice and cut into even pieces. Bring 1.5 liters water to a boil with 50 g butter, juice from ½ lemon, and salt. Simmer the peels and ends in this liquid to infuse flavor.
- Strain the cooking liquid, then briefly cook the asparagus spears in it for 1 minute. Cool them in the liquid to retain crispness.
- Reheat the cooking liquid (without asparagus). Sauté onion and garlic in 50 ml olive oil until fragrant, then add 500 g risotto rice and stir until translucent.
- Deglaze with asparagus stock to just cover the rice. Stir gently and continuously, adding liquid gradually as it absorbs.
- Test for doneness periodically—the rice should be al dente with a slight bite.
- Once cooked, fold in 500 g mascarpone and finely chop two asparagus spears into the risotto for bursts of flavor.
- Soft-boil the 4 eggs for 3 minutes. Peel carefully, coat in 50 g flour, dip in 100 ml egg white, then roll in 50 g panko. Fry 2-3 minutes until golden and crisp.
- Spoon risotto into plate centers, fan remaining asparagus alongside, and top each with a crispy egg for dramatic presentation.
