May
13
I love asparagus. My dad would blanch the spears and then drizzle melted butter with a sprinkle of salt. Wow, even typing that brings a smile to my face.
Since asparagus is in season and is cheaper this time of year, I wanted to experiment a bit. I made this dish this year for Easter and it has fast become my cousin Sheryl’s favorite dishes.
I love the flavor combination, and the color combination looks pretty when you’re serving it!
The Basics
- Chicken broth – 3 cups per 1 cup of rice
- Arborio Rice – 1 cup
- Butter – about 2 tbsp.
- 1 small onion – diced
- Fresh asparagus – washed and ends trimmed. I cut the spears into thirds.
- Shrimp – I used the the small salad shrimp that is pre-cooked and de-shelled.
The Rundown
- Melt the butter in a large pot.
- Saute onions in butter until clear. It should take about 3 minutes.
- Add rice and saute for about 3 minutes.
- Add a cup of broth and let cook. Keep stirring rice so it doesn’t stick to the pan. Once the broth is absorbed, add another cup of broth until it’s all absorbed.
- Before the last cup of broth is added, add the ends of the asparagus (not the tips of the spear). Taste a grain of rice to see if it is cooked fully (should be completely soft).
- Add the rest of the asparagus and shrimp. Stir completely.
- Remove from heat and allow to cool for 5 minutes. Enjoy!
