You must be thinking how does imperfection relate to risotto with asparagus? Whenever I’m in Italy I’m confronted with the concept of imperfection and the beauty of it. This time I was reminded of the imperfection because I was preparing a beautiful bunch of thin, long, irregular green asparagus. A big quantity of juicy vegetables for a very reasonable price. How can they compare to the perfectly selected thick, short, green asparagus I find at home in The Netherlands? Both are great but it just shows appearance isn’t everything 🙂
- extra virgin olive oil
- green asparagus
Cook the green asparagus for 8 minutes in salted water. Then place in the grill. Sprinkle first with olive oil and grate the parmigiano on top – as much as you like! Prepare the risotto and keep an eye on the asparagus until the parmigiano starts to change colour. Buon appetito!