Lemon asparagus risotto

First cook the asparagus, then risotto and at the end combine all together with lemon zest!

400 g asparagus
splash of olive oil
4 cloves garlic minced
salt and pepper

4 cups homemade vegetable stock
splash of olive oil
1 onion (minced)
1 cup arborio rice
1/2 cup white wine
zest of one lemon
1/3 cup or more grated Parmesan cheese

Cut off the asparagus tops and reserve them. Chop the stems into bit size pieces. Heat the oil over medium heat and add the stem pieces and cook five minutes. Add the garlic and the asparagus tips. Pour over 1/4 cup water, season with salt and pepper, and cook until tender, 5 to 15 minutes, depending on the asparagus. Set aside.

Heat the oil in the pan and sauté onion until gold and soft. Add the rice and cook for few minutes, until translucent, stirring occasionally. Add in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue, a ladle at a time, until the rice is tender and creamy, about half an hour.

Remove from the heat and stir through the asparagus, lemon zest, and half the cheese. Taste and adjust the seasoning. Spoon into bowls and scatter over the remaining cheese to serve.

Fantastic recipe by Laura Calder.

Mixed seafood with asparagus and thyme

300 g barracuda fillet
150 g squid (cleaned)
150 g prawns tails (without shells)
10 medium size asparagus
fresh thyme
olive oil
juice of one lemon
1/2 chili (seedless, finely chopped)

Cut the fish fillet into a same size pieces. Score the skin and season with salt and pepper. Score the squid (crisscross) from inside, preserve tentacles.
In a large pan heat the olive oil. Put the fish filet in a pan skin side down. Add squid tentacles. Fry, when the fish is done on one side, add squid and prawns tails. Season with salt and pepper. Add thyme and asparagus. Toss and stir for another few minutes. When it’s done, remove the fish from the pan. Continue cooking until all the ingredients are nicely done. Remove pan from the heat, cut squid on a cutting board in a bite size pieces. Put it back in the pan and add chili and lemon juice.
Lay the fish filets on the plate, assembly squid, prawns and asparagus over the fish. Sprinkle with fresh parsley, olive oil and lemon juice according to personal preferences.
Original recipe by Jamie O.

During the cooking process I was thinking: Shit, this can’t be good. The fish started to fall apart and later I had to much liquid in a pan. Luckily, this is one of those recipes with which you can’t go wrong. If the ingredients are fresh it will taste good no matter what you do with it.