Prep. Time: 15′ Cooking Time: 20′ Serves 4
Ingredients
- 600 grams of tender, fresh asparagus, cleaned and cut into 1-inch pieces (keep some whole for garnish)
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 clove garlic, crushed but still whole
- 1 ½ cups rice
- ½ cup dry white wine
- 4-5 cups hot chicken or vegetable broth (water used to boil the asparagus is ideal)
- ½ cup finely grated Parmesan
- 4 eggs, poached
- A little olive oil
- A few lemon slices
- Salt
- Pepper
Instructions
- Blanch the asparagus for 2 minutes and then plunge them into cold water for a minute before draining them.
- Puree half of the asparagus into a smooth paste.
- Melt 2 of the tbsps of butter in a skillet and sauté the garlic and onion until translucent.
- Remove the garlic after 1-2 minutes, then add the rice and stir to coat well with the butter.
- Add the wine and let it absorb all the liquid.
- Begin adding broth, about ½ to 1 cup at a time.
- Each time, ensure that the rice has absorbed the previous liquid before adding more.
- Season with salt and pepper.
- Once the rice is al dente and creamy on the outside, add the asparagus puree, the rest of the butter, and Parmesan.
- Remove from heat and stir.
- Finally, add the blanched asparagus and mix well.
- Serve immediately in warm bowls, garnished with one poached egg per serving, a few asparagus spears arranged decoratively on the plate, and shavings of Parmesan.
- Drizzle with a little olive oil.
For the Eggs:
- To poach the eggs, bring water to a gentle boil in a saucepan and create a whirlpool with a spoon.
- Crack the eggs one by one into a bowl and gently pour them into the whirlpool, boiling for 2-3 minutes until the whites are set but the yolk remains runny.
- Remove them carefully with a slotted spoon to avoid breaking them and allow them to drain any excess water.
Enjoy!
Source: Argiro Barbarigou
