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Written by Jocelyne Roddis
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It is wild asparagus time again. It is a very short season and you must buy them now. Street vendors are everywhere and market stalls are loaded with them. Buy two big bunches. Cut the woody end and wash carefully
Then on a board cut the tip end to a length of about 5cms and reserve. Chop the rest of the stalks roughly, just cover with water, add some salt and simmer quietly for about half-hour. When tender liquidise the lot, add a little white pepper, a little milk and freeze. It will make a wonderful soup, hot or cold for the summer. Now for the tips. Start by frying some raw rice (the best in Spain is called Brilliante) in a little butter. Add just enough water to cover and crumble a stock cube in the pot. You see we are in cubes again. Simmer.In the meantime place the asparagus tips in a large heavy pot with a couple of tablespoons of butter, a little salt and plenty of freshly ground pepper. Cover with a lid or foil and shake from time to time. It must be on very low heat. Check your rice. When it has absorbed all the liquid take it off the heat and let it rest with the lid on for the rice to swell. Now you just have time to have that glass of white wine and check that the asparagus are done. They are. In a warm serving dish mix the rice and the asparagus tips very carefully. Check seasoning. Add a glass of crème fraiche, a handful of finely chopped parsley and if you feel that you can’t do without some cubes in primary colour garnish with small cubes of red and yellow peppers.No one has commented on this article. |
Jocelyne Roddis |
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