Asparagus with Rice

Title:
Asparagus with Rice

Yield:
4 Servings

Categories:
Vegetables,
Rice




Ingredients:





 2 1/4 lb Asparagus


     1    Onion


   1/4 c  Butter


 1 1/4 c  Arborio rice


   1/2 c  Dry white wine


     1    Bouillon cube


   1/2 ts Meat extract


          Salt


          Freshly ground pepper


          Grated Parmesan cheese


     1 tb Butter






 Contributed to the echo by: Vincent Mcguire Asparagus with Rice


 


 Soak and rinse the asparagus. Cut off the tips and put aside. Boil the


 stalks in lightly salted water. When tender, press the stalks through a


 sieve and return the pulp to the cooking water. Keep hot. Finely chop the


 onioin. Melt the butter in a saucepan and gently fry the onion and the


 asperagus tips for a few minutes. Add the rice, mixing and turning with a


 wooden spoon until the grains are coated in the fat. Pour the wine over the


 rice, raise the heat and boil briskly until the wine has evaporated. Dilute


 the bouillon cube and the meat extract in the hot asperagus water. Add a


 little of the liquid to the rice, lower the heat, stir and add more liquid


 as it reduces, until the rice is al dente. Adjust the seasoning if


 necessary, glaze the rice with 1 tbsp butter and add the grated cheese.


 Stir well and serve immediately.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini