Asparagus, Mint & Lemon Risotto

I had this dish for the first time over a year ago when I was visiting family in Germany.  We were there during Spargel season.  If you haven't experienced Spargel season - well, you just haven't lived.  For some clarification, Spargel is the German word for asparagus . . . specifically Spargel season refers to white asparagus.  And when I say it's everywhere, I mean it literally.  And when I say everyone we visited wanted us to eat Spargel, I'm not lying.  We drove about an hour or so outside of the city in Schweinfurt to the country to eat Spargel river side.  Spargel is a big deal.  Huge.  Really, it's GINORMOUS!

Traditionally, Spargel is boiled - with potatoes, I believe, and then served on a large platter.  A serving size is a pound.  Yes, I said a pound.  It's a lot.  Then you top it with Hollandaise sauce, and eat it with a side of protein.  Not to mention there's potatoes and Spargel Soup if you want it (I didn't - I think it's basically the broth that the Spargel was cooked in).

Spargel is king.

I've never been so happy in my life to see green asparagus as I was when my cousin served this risotto along side the traditional Spargel meal.  Green asparagus has a different consistency than Spargel; I missed the crunch.  I was expecting the risotto to seem heavy, but nothing could be further from the truth.  It's light and summery; the lemon and mint remind the world that it's okay to take some time and relax and enjoy the meal.

I made this for a dinner party I had a few weeks back.  It was my first time cooking risotto from scratch by myself.  I have a vivid memory of stirring risotto in Auntie Mame's kitchen in Bellingham for . . . a birthday or post-wedding celebration, not sure which.  FYI - risotto is a lot of work.  Totally worth it, but a lot of work. 

Asparagus, Mint & Lemon Risotto (originally found at JamieOliver.com)

Ingredients:

2 bunches of asparagus, woody ends removed and discarded

1 x basic risotto recipe (found here)

1-1⁄4 pints hot vegetable or chicken stock

7 tablespoons butter

1–2 handfuls of freshly grated Parmesan cheese, plus a block for grating

Fresh mint, leaves picked and finely chopped

Zest and juice of 2 lemons

Sea salt and freshly ground black pepper

Extra virgin olive oil

Directions:

1. Finely chop your asparagus stalks into tiny discs, keeping the tips whole.

2. Make your basic risotto recipe.

3. Then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips.

4. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock.

5. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

6. Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed.

8. Put a lid on the pan and leave the risotto to rest for a minute.

9. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Note: looking back over the recipe now I realize I probably didn't follow it to the letter of the law.  I halved the recipe first off . . . and I threw my asparagus in at the last minute, but I like asparagus with a bit of crunch to it, which is so much better than mushy.  Basically if the recipe is more or less followed I think it will turn out - after all cooking is all about having fun.

Asparagus in Blankets

So a few weekends ago I decided to break in my new place and have my first official dinner party.  It was going to be epic - I had everything planned and dinner would go off without a hitch.  And then Murphy's Law kicked in.  My grand plans to make a peach galette with Frenchy sort of folded in on itself and we made something more akin to a peach pie.  The risotto took a lot longer to make than expected.  To top the whole thing off the grill wouldn't start so I had to switch gears at the last minute.  Not to mention I put my guests to work chopping, slicing, and grating things . . . they volunteered their help (sort of) and I feel kind of bad about making them work so hard for their supper.  I promise to be more organized next time.

All I can say is thank goodness Mr & Mrs BC not only brought an appetizer, but they brought this particular appetizer.  First off these little rounds of doughy goodness are heavenly delicious (seriously what's not to like) but they helped keep us from resorting to cannibalism as dinner slowly made its way to the table.  This recipe could also double as a dinner recipe (which it will sooner or later in Casa de Thummprints) with the simple addition of some protein and a side salad.  Trust me, these are totally worth making, especially now with tomatoes and asparagus in season.

Asparagus in Blankets (originally found here)

Ingredients :

1/2 pound uncooked, chilled pizza dough (from a pizzeria or supermarket)

8 to12 asparagus stalks, trimmed and cooked*

1 small tomato, cut into 1/4-inch-thick slices

2 ounces cheddar or mozzarella cheese, sliced

Directions:

1. Heat oven to 375. Divide dough into 4 equal pieces. On a lightly floured surface with lightly floured hands, flatten the 4 pieces of dough to about 1/4 inch thick, approximately 2 by 5 inches. Make 4 bundles of asparagus, 2 or 3 stalks to a bundle. Cut them in half crosswise. (You'll have 4 to 6 pieces per bundle.)

2. Lay each asparagus bundle along one side of a piece of dough. Cover asparagus with a tomato slice, then layer cheese over it. Roll dough, starting with side closest to fillings, to form the blanket, ending seam side down.

3. Line a baking sheet with parchment paper or foil lightly coated with olive oil. Let blankets sit on baking sheet about 15 minutes, or until they're room temperature.

4. Bake until golden brown, about 20 minutes. Let cool 10 minutes before serving.

*How to cook it: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.

Things I Love: My Precious

So I finally broke down and purchased a piece of Le Creuset a little over a week ago.  After debating what color I wanted, it came down to this:  I wanted one, and I wanted to walk out of the store with it.  I had a serious case of the "Gimmies" and I wasn't going to be stopped. 

I went into Sur La Table on a mission and a short while later I walked out with my precious.  Flame won out the toughest decision simply because it was in stock, it's the original, it has a vintage feel to it and it's orange (in case you didn't know, I love orange; it is me; I am it; we are one).

Now if you'll excuse me I need to go and gaze at my precious I will name him George, and I will hug him, and pet him, and squeeze him, and pat him, and pet him, and...