>> Thursday, August 27, 2015
So sad that the fresh asparagus season is almost over for the year. We just received two gifts of fresh asparagus in the last week: some came from my dear friend Ardy, and a big bundle came from my mom's garden in Ohio. Risotto was on our minds, slowly stirred into creaminess.
This recipe from Bocca Cookbook, by Jacob Kennedy, made a perfect meatless Monday main dish. It would be just as good as a side dish. We found our shelled hazelnuts (also called filberts) in the baking section and were pleased - whole hazelnuts look hard to crack.
The bright and slightly crunchy asparagus was a revelation paired with the earthy hazelnuts. We were too hungry to fully appreciate the combination at first, but once we slowed down and savored the flavors, it was exquisite.
I think I say food is exquisite too often, but my goodness, this is tasty, even if your friend didn't just snap off the last of her asparagus right out of her backyard for you.
Ingredients½ medium onion, chopped
2 tbsp butter
2 tbsp olive oil
1 tsp salt
3/4 cup arborio rice
2/3 cup white wine
1 1/4 cups water
1 large bunch (3/4 pound) thin asparagus, cut into 1-inch sections
1/3 cup Gorgonzola, crumbled
½ cup shelled hazelnuts, toasted and coarsely chopped
When the rice is just a little too al dente, sprinkle in the cheese and stir until it is the texture that you like. Serve sprinkled with the rest of the cheese and the hazelnuts.
Makes 2-3 main dishes, or 4-5 side dishes.