Three vegetarian recipes using asparagus

Like the primrose, the first flower to emerge in March, asparagus announces spring. Rich in fiber and supercharged, this very fast-growing vegetable – it can grow 15 cm in a day – comes in colors from white (if it remains buried until harvested), to purple, as soon as it emerges. outside, and in the green, if we let it flourish in the open air.

Like these tender green wild asparagus, with which the Neapolitan Alba Pezone, creator of the Parole in Cucina cooking school, has sprinkled her creamy risotto, or the mint green ones, which the starred chef Anne-Sophie Pic garnishes with a hollandaise sauce with mint, precisely, to combine the taste with the color.

With her Flemish-style asparagus, Belgian Alexandra Swenden, creator of gastronomic events, has chosen a dish that connects her to her territory. A white variety like a turnip, but delicious, sprinkled with crumbled hard-boiled eggs and curly parsley, topped with melted butter…

Wild asparagus risotto from Alba Pezone

For 4 people

Preparation time: 10 min. Cooking time : 20 mins. Difficulty: medium

• 1 bunch of wild asparagus
• 2 purple onions, sliced ​​into rings
• 16 crushed hazelnuts
• 400 g of quality Carnaroli rice (count around €12/kilo for a very large Carnaroli)
• 5 liters of hot vegetable stock
• 1 glass of dry white wine
• 6 tablespoons freshly, coarsely grated Parmigiano
• 4 poached eggs
• olive oil
• salt, fleur de sel and black mignonette pepper

Step 1: cooking the asparagus

Rinse the asparagus without peeling it. Sear them in a pan, with a drizzle of olive oil, over fairly high heat, 1 to 2 minutes. Keep warm.

Step 2: the risotto

In a heavy-bottomed frying pan, place the crushed hazelnuts and let the onions melt with a generous drizzle of olive oil, without coloring. Pour in the rice, switch to high heat and roast for 1 to 2 minutes. Mix well: the rice should be translucent and pearly. Moisten with the wine, let it evaporate. Pour in the broth, level with the rice. Wait for the broth to evaporate before adding it, always at the level of the rice. Leave to cook (approximately 15 to 16 minutes), adding the broth gradually and stirring constantly. At least three liters of broth must be incorporated. Adjust the seasoning, add salt and pepper.

Step 3: training

Remove the frying pan from the heat and add the parmigiano. Divide the risotto between plates, place the asparagus and a poached egg on top. Enjoy immediately.

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