1 April 2016, the Sun is shining, the peach blossom colour the streets, the City turns green and starts the season of delicious food that much we desired during winter, including asparagus who return to visit us. The Asparagus is a sprout pretty and delicious to be introduced in our diet for both its purifying and for the presence of vitamin C. In my home country, in Italy, it’s easy to pick them up in uncultivated places and hedges along side the road during the period from March to May. Unfortunately in London I must buy them and about buying I have a few recommendations for a good choice: they must be firm but flexible and with the top closed. In the kitchen there are hundreds of recipes to make with the asparagus, their intense flavor never hurts and goes well with many ingredients. Today I tried a risotto with Zucchini and asparagus, a single facility!! Lightweight and easy to prepare without turning ro much… Try this recipe which will steal less than half an hour of your time.
Asparagus, Zucchini, onion, vegetable broth, salt, parmesan cheese.
First of all prepare the broth with vegetable stock cube. Cut the asparagus into slices grossly leaving the tops a little longer, the diced zucchini and onion slices; combine all ingredients in a large pot and toss with a little olive oil for a few minutes; Add a ladle of broth and cook until they are soft but not too! Add rice with asparagus and zucchini and roast it for a couple of minutes, cover with the broth and turn occasionally until done. If necessary continue adding broth.
Styling: sprinkle with Parmesan or pecorino cheese’s.
Secret: don’t blanch the zucchini and asparagus before preparation.