Asparagus Venetian Food

ASPARAGUS VENETIAN

Steps:

• Preheat oven to 450 degrees.
• Rinse asparagus and snap off hard ends.
• Place asparagus in 8" microwave safe dish and cover with plastic wrap.
• Microwave on high for 5 minutes then remove and set aside still covered.
• In microwave safe bowl melt butter.
• Add dry onion soup mix to melted butter, stirring until well mixed.
• Drain water off asparagus and place in oven proof baking dish.
• Drizzle with 4 tbsp of butter/onion soup mixture.
• Sprinkle with black pepper, white pepper, garlic powder and cayenne pepper to taste, tossing gently.
• Sprinkle with parmesean cheese and mozzarella cheese.
• Bake in oven for 5 minutes, turning halfway through cooking time.

ASPARAGUS RISOTTO

Steps:

• Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems.
• Place the potato and chopped stems in a saucepan, add 2 cups (500 ml) of water and a pinch of salt, and cook until they are tender, 10 to 15 minutes.
• Puree the vegetables add enough additional water to the puree to make 2 cups (500 ml). Add all but a dozen of the tips to this puree. Place the reserved tips in a saucepan, add 2 cups (500 ml) water and a pinch of salt, bring to a boil and cook for 2 to 3 minutes. Drain and set aside.
• Place the vegetable stock in a saucepan over low heat and start heating so it barely simmers. Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Stir in the garlic.
• Add the rice and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then begin adding the mixture of asparagus puree and tips about ¼ at a time, adding more as the liquid in the pan evaporates. When all the puree has been added, continue cooking ad stirring the risotto, adding the warm stock a ladleful at a time.
• Cook, stirring until the risotto is plump and offers a little resistance to the bite.
• The risotto should be very moist. Stir in the butter and serve at once, decorated with the reserved asparagus tips and with Parmesan cheese on the side.