Fresh Asparagus!
So tasty grilled with a squeeze of lemon juice, a little xvoo, a sprinkle of sea salt and pepper and to spice it up a bit, wrapped in the best prosciutto you can find!
One of my favorite chefs Laura Calder has an amazing Lemon Asparagus Risotto recipe that is pure heaven...Ingredients
Asparagus
1 pound asparagus
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced
Salt and pepper
Risotto
1 litre chicken stock
3 tablespoons butter
1 little onion, minced
1 shallot, minced (optional)
1 cup risotto
1/2 cup dry white wine
Zest of one lemon
1/3 cup grated Parmesan cheese
Directions
Asparagus
1.Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a sauté pan. Add the stem pieces and cook five minutes. Add the garlic and the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper, and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of rosemary to the dish with the garlic and tips, then remove it at the end).
Risotto
1.Bring the stock to a simmer and set aside. Heat 2 tablespoons of the butter in a saucepan and cook the onion and shallot until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about four minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue, a ladle at a time, until the rice is tender and creamy, about half an hour.
2.Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest, and half the cheese. Taste and adjust the seasoning. Spoon into bowls and scatter over the remaining cheese to serve.
Asparagus
1 pound asparagus
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced
Salt and pepper
Risotto
1 litre chicken stock
3 tablespoons butter
1 little onion, minced
1 shallot, minced (optional)
1 cup risotto
1/2 cup dry white wine
Zest of one lemon
1/3 cup grated Parmesan cheese
Directions
Asparagus
1.Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a sauté pan. Add the stem pieces and cook five minutes. Add the garlic and the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper, and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of rosemary to the dish with the garlic and tips, then remove it at the end).
Risotto
1.Bring the stock to a simmer and set aside. Heat 2 tablespoons of the butter in a saucepan and cook the onion and shallot until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about four minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue, a ladle at a time, until the rice is tender and creamy, about half an hour.
2.Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest, and half the cheese. Taste and adjust the seasoning. Spoon into bowls and scatter over the remaining cheese to serve.
Fresh Flowers!
Honestly, nothing is better than buying bouquet's of springs freshest flowers and abundantly filling your apartment/home with them (that is until till the allergies start to kick in...)
Daffodils on my bedside table
Tulips in my bathroomAnd my final obsession for today; The appearance of sun!
It's extra lovely when you wake up to the sunlight filtering through your bedroom window, like it did today.
It's extra lovely when you wake up to the sunlight filtering through your bedroom window, like it did today.
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