April is the time for asparagus. Have you ever tried it? The one that grows in the wild, not the cultivated type? I have, and I love it. Its taste is a little bit bitter compared to the cultivated variety, but it has a stronger taste that is ideal in risottos, soups or omelettes. We had asparagus on our menu yesterday. I want to share two simple recipes, if you’re in the mood to cook.
The first one is for the risotto. The amounts are for two servings.
Chop the onion and saute it on the olive oil. Once it turns translucent, add the garlic and half a minute later add the rice. Saute it for a minute, then add water (or vegetable stock, if you prefer). After ten minutes, add the asparagus, chopped into smaller pieces. Cook until the rice is done and the asparagus is still a little bit crunchy. Add the cream and season to taste. Serve with freshly grated parmesan cheese and a glass of dry white wine.
Omelette with asparagus and bacon
1 medium bunch of asparagus
6 slices of bacon
grated parmesan cheese
Whisk the eggs, add grated cheese and asparagus chopped into small pieces (reserve some whole stalks for decoration). Add salt and pepper. Fry several small omelettes in a pan. In another non-stick pan, fry the bacon and the whole asparagus stalks. Stack the omelettes one on top of the other, with slices of bacon and a few stalks of asparagus in between.
Bon appétit! 🙂