Spring: asparagus

Spring: asparagus


Ingredients for 4 people:

400 gr rice

2 bunches of thin asparagus

6 tablespoons oil

0.15 gr of saffron

½ cup white wine

Vegetable broth

½ onion

Black pepper

Grated Parmesan cheese.


In a saucepan, fry half the onion with the oil. Add the asparagus and after a few minutes add the rice and cook until the rice starts to toast, then pour in the white wine. Slowly add the vegetable broth, saffron, black pepper and salt. When cooked, sprinkle the dish with a handful of parmesan cheese.


Pair the dish with a low-acidic dry white wine, such as Farnito Chardonnay I.G.T.