asparagus recipe

[Guest guest]

Hi

My favourite thing with asparagus is asparagus

risotto. I apologise in advance for my quantities are

in grams (I'm in Australia and I wouldn't know what a

pound was!)

This is my recipe by the way:

200 grams arborio rice

1 Litre vegetable stock

1 smallish onion

About 40 grams parmesan or romano cheese

Pepper/Salt

1 bunch fresh asparagus (about 12 stems I guess)

Italian parsley

 

Keep stock simmering separately in small saucepan

 

Lightly brown onion in small amount of olive oil

Add arborio rice for about 2 mins

Begin adding ladles of stock, let it absorb, add

more,etc, etc.

At end of process, add asparagus cut into 1-2 inch

lengths to frypan with rice, also add italian parsley.

After all liquid is absorbed, let cool off for a few

mintues, then stir in the grated cheese.

Add pepper/salt during cooking process to taste.

ABSOLUTELY LUSH!! USUALLY I MAKE PEA RISOTTO (WITH

FROZEN PEAS), BUT IF YOU HAVE ASPARAGUS IT IS EQUALLY

AS NICE).

 

Jayne.

 

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Asparagus with Ginger Citrus Dressing

 

Recipe By :The Natural Health Cookbook (1995) Dana Jacobi

Serving Size : 4 Preparation Time :0:15

Categories : Casual Dinner Naturally Health

Salad

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 piece ginger root -- 1/2-inch

1 orange -- zest and juice

water

1 tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon soy sauce -- natural

1 pound asparagus -- about 6 per serving

 

Peel the ginger and cut into matchsticks. Wash the orange well. With a sharp

paring knife, cut off strips of zest from half the orange, and julienne the

strips.

 

In a small saucepan, boil the ginger and zest in 1-1/2 cups cold water to remove

any bitterness, about 5 minutes. Drain.

 

Juice the orange and put 1/4 cup of the juice in a small bowl. Reserve remaining

juice for some other use. Whisk the olive oil, vinegar, salt, pepper, and soy

sauce into the orange juice mixture. Stir in the ginger and zest. Let sit an

hour for best flavor.

 

Snap off the tough ends of the asparagus. In a steamer basket in a large pot,

steam until the stalks turn bright green and are tender but not soft, about 6

minutes. Put the hot asparagus on a platter, pour the dressing over and serve.

 

Asparagus is rich in three nutrients that can help protect us against cancer:

beta carotene, vitamin C, and selenium. Serve this dish as a first course or as

a vegetable side dish. 71 cals, 3.7 g fat.

 

Source: The Natural Health Cookbook by Dana Jacobi and the Editors of Natural

Healthy Magazine (1995) Simon and Schuster. Topic: Dana Jacobi at the kitPATh

(1997.07.20)

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 77 Calories; 4g Fat (39.9% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 143mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.