| Ingredients: 1 1/2 lbs. Fresh asparagus – bottoms trimmed and cut to 2 ” lengths 6 cups filtered water 1 large onion – chopped 2 green onions – chopped 1 Tbsp. Olive oil 1/2 cup cooked jasmine or white rice Sea salt and fresh black pepper to taste Lemon juice for topping 1/2 cup macadamia nuts – chopped and roasted  |
Preparation: Separate the tips from the stalk segments. In a large stockpot, place 5 cups of water and bring to a boil. Add the asparagus tips only and blanch them for 1 minute in the boiling water. With a slotted spoon, remove them and rinse them with cool water, drain well and set them aside. Add the remaining stalks to the water, cover, reduce heat and simmer for 15 minutes. While it’s simmering, heat the oil in a skillet and add the onions. Sauté the onions till they become clear, and add the rice, stirring constantly for about 1 minute. Add 2 cups of the stock with the asparagus stems in a blender and 1/2 the onion, mix and blend till creamy. Repeat this step again with the other 1/2 of the onion, mix, adding it all back into the stockpot. Add the remaining water, salt and pepper to taste. Allow it to cool and chill it slightly. To serve, spoon a portion into a bowl and top with some of the asparagus tips, drizzle a little lemon juice on top, and then sprinkle with some roasted macadamia nuts and serve with a nice tossed salad and some garlic toast. It’s great for a warm spring afternoon. Makes 4-6 servings Bon Appetite! |
Contact Brook
