Asparagus with Rice


Spring has finally sprung in the North and it is marvelous! Cherry blossom all over the town, the smell of sun screen everywhere and the first scoop of ice cream… I love it. Even greater that exams are coming up again, and I can enjoy all of this from the library πŸ˜‰ But I am not complaining, soon it will be over and then I have holidays, which means I can spend all day outside, getting sunburn and everything. In the meantime, I “consume” spring by the means of food. And what better to use than green asparagus?

The combination with the rice worked very fine, but I was happy to have some sauce as well, otherwise it would have been too dry. Also, it was the first time I tried to add some taste to the rice by cooking it in lemon water, and that turned out to taste very well! Normally, I am not the biggest rice fan, I always think that it tastes sort of like paper, but the lemon juice is definitely something I will keep in mind for the next time…

Ingredients (serves 2):

1 onion
200 g basmati rice
150 g green asparagus
1/2 lemon
100 ml whipping cream
50 ml milk
2 tsp sun-dried tomatoes
Salt, pepper, parmesan

Chop the onion into fine bits and braise half of them lightly in some olive oil. When they turn translucent, add the rice and braise until it also turns translucent. Deglaze with 400 ml of water, press the juice of the lemon into the water and let the rice cook while you prepare the asparagus and the sauce. Heat up some olive oil in a sauce pan and braise the remaining half of the onions. Cut the sun-dried tomatoes into small bits and add them to the onions, once they turn golden brown. Then add cream and milk, season with salt and pepper and let simmer on low heat. Wash the asparagus and cut into pieces of 3-4 cm. Bring some water to the boil, add a pinch of salt and let the asparagus cook for about 4-5 minutes. Taste one piece before you take all the asparagus out of the water. When the rice is done, serve everything with some freshly grated parmesan.


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