White or green? Spoiled for choice when it comes to winter sports

The question of all questions: green or white asparagus? Which is your favorite? When it comes to this fresh spring vegetable, everyone has a different opinion. Fortunately, the recipe that our chef Florian has selected for you works perfectly with both varieties. So you can decide according to your own taste. Are you already craving our baked asparagus on creamy lemon risotto?

Ingredients

- Approx. 10 asparagus spears (white or green)
-
Breadcrumbs -
Flour - 1
egg - Juice of
2 lemons - Salt,
sugar - Fat (for frying)
- 60 g Parmesan cheese
- 50 g diced onion
- 2 tbsp olive oil
- 200 g risotto rice (short-grain rice)
- 100 ml lemon juice
- Approx. 700 ml vegetable stock
- 1 tsp
butter - Salt

Preparation

The baked asparagus

Peel the asparagus and then cook it in a large pot with salted water, lemon juice, and sugar until al dente. Please note that depending on the variety, you will need to cook the vegetables for different lengths of time, as green and white asparagus have different cooking times.

Remove the cooked asparagus from the stock and rinse with cold water. Then pat dry thoroughly so that the breadcrumb coating sticks. Tip: Don't throw away the asparagus stock; you can use it to make a delicious cream of asparagus soup.

Now coat the asparagus spears in flour, beaten egg, and breadcrumbs, as you would with a schnitzel. Fry the asparagus in hot fat until golden brown. Then drain the spears on a sheet of paper towel.

The risotto

Finely grate the fresh Parmesan cheese and set aside. Sauté the finely chopped onions in olive oil in a pot until translucent. Add the rice and stir it into the onions. Deglaze with the lemon juice and some of the vegetable stock, stirring constantly for the next few minutes and gradually adding more vegetable stock. Cook over low heat for about 25-30 minutes, stirring until the risotto is creamy yet al dente.

Fold in the grated Parmesan and cold butter flakes, season with salt and a little fresh pepper, and serve with the baked asparagus.

We wish you every success and bon appétit! Your Fernblick kitchen team