SPRING RISOTTO WITH ASPARAGUS, PEAS AND LEMON
Tonight’s dinner will be this - Asparagus, Fresh Pea & Lemon Risotto.
The reason I like this recipe is because I don’t have to faff about with roasting the asparagus beforehand - just throw it all in with the last ladle of stock. If you think some of the asparagus might be too tough after you have snapped off the ends, simply peel a layer off the thick part, using a potato peeler. When you are serving, sprinkling a little lemon zest over the top - gives it that extra zing!
Or try Jamie Oliver's Asparagus & Mint risotto, adding a cup of defrosted baby peas at the end. They really don't need to be cooked as they are usually sweet enough.
In the Hawke’s Bay we’re spoilt, having the Sunday morning Farmers Market in Hastings. At 8.30 a.m., it was already busy when I arrived and many, like me, were making a beeline to the Fresh Asparagus stall. These spears are so sweet and juicy. You can buy seconds for $10/kilo or firsts for $12/kilo, which I don’t think is exorbitant. The kilo lasts me all week.
I keep them in the refrigerator, standing in a big yoghurt container with a little water in the bottom and cover the tips, using a plastic bag, over the top. They were still fresh for a spring salad I did on the following Friday night. Delicious.
The vivid-green sugar snap peas were picked this morning and I swapped these with a friend, for a sourdough baguette I bought for her from the Yeast Coast Bakery stall at the market. In my humble opinion, they bake the best breads in the Bay - so many varieties. I even lashed out and bought an almond croissant for Steve and I to share while having a mid-morning coffee. Talk about delicious flaky layers … it was melt in your mouth.
And see the tangelos in the top photo? They are now in a cake baking in the oven. This is my go-to recipe for any citrus. It comes out perfectly every time and so easy as you throw everything in the blender before pouring into the baking tin - Mandarin Blender Syrup Cake. Give it a go.
Let me know how you get on!
Happy dining.
The Delia Smith Oven-Roasted Mushroom Risotto has been a huge hit on the website, so you might enjoy that as well - especially those of you in the throes of autumn in the northern hemisphere. My friend, Denise in France made this for me and it was just so delicious. You can read all about the fun times we had together in the second in the French Platter series - My French Platter Replenished.
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