Fresh Asparagus
Spring has sprung and so have the asparagus plants. Luckily, Hadley, Mass. has some of the best asparagus grown in the entire New England region, so there’s no shortage of it where I live. But no matter where you live, asparagus has always been known as the quintessential spring vegetable, so why not try to incorporate into your meals in as many ways as possible?
Risotto is something that a lot of people shy away from, but it’s actually really easy to make. I love experimenting with grains for risottos other than the traditional Arborio rice, and have even made them with orzo pasta, brown rice, and barley. My favorite grain to use though, is quinoa. It’s an amino-acid rich seed that’s full of protein, and has a crunchy texture and slightly nutty flavor.
Typically, risotto is made by toasting the rice in olive oil with some onion and garlic and is then cooked by adding ladles full of warmed chicken stock. This recipe uses water and cooks up much faster than traditional risotto. And because it uses quinoa, water, and very little fat, it’s a slimmed-down version that packs a nutritional punch for spring, perfect for helping you stick to your “summer’s almost here” diet. Also, by adding the asparagus, you get an extra boost of vitamins, folic acid and potassium.
Slimmed-Down Spring Asparagus Risotto
Slimmed-Down Spring Asparagus Risotto
Risotto is traditionally made with Arborio rice. The starches in the rice are cooked out to make a deliciously creamy and rich dish. This recipe uses quinoa, an incredibly healthy whole grain. By using quinoa instead of rice, the dish packs a lot more protein and is lower in carbs. If you want a meal that tastes decadent but is really pretty healthy, then this will be your new go-to recipe. And who can say no to fresh, tender spring asparagus? Top it with a shower of freshly grated parmesan cheese and you’ve got a well-rounded, satisfying meal in one bowl.
1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
10-20 spears of asparagus, cut into 1-inch pieces
1/4 cup freshly grated parmesan cheese, plus extra for garnish
1 tbsp butter (optional)
salt, pepper, and garlic powder to taste
In a medium sauce pan, heat 1 tbsp olive oil on medium heat. Saute the onion, then add the garlic, until both are translucent and slightly golden. Season with pinches of salt, pepper, and garlic powder to taste. Add quinoa to the onion and garlic mixture and saute 1-2 minutes, so grains become toasted and golden. Add 1/4 cup of the water and stir.
In the meantime, heat the remaining 1 tbsp olive oil over medium heat in a non-stick pan. Add asparagus and season to taste with salt, pepper and garlic powder. Cook 6-8 minutes or until tender and vibrantly green. Remove from heat when finished.
After the first 1/4 cup of water has been absorbed into the quinoa, add another 1/4 cup. Repeat twice more and continue to stir. After last 1/4 cup is in the pot, cover with the lid and allow to simmer until all liquid has been absorbed. If you’d like to add a bit of extra richness, add the butter now. Stir in grated parmesan, add asparagus, and stir. Spoon into two small bowls, garnish with extra parmesan and a small pat of butter if desired, and serve. (Makes 2 servings.)
Awesome blog, Alex! Cooking for me would be even more awesome though, just saying.