Simply Her (Singapore) - - Home & Food Recipes -

By Jean-Marie Mer­ret

Serves 4


1 litre wa­ter, with 2 tsp sea salt 15 stalks large as­para­gus, ends trimmed 1 head of frisee, torn into bite-sized pieces 1 white onion, chopped 3 tbsp ex­tra vir­gin olive oil 400g risoni pasta 500g veg­etable stock 100g un­salted but­ter 70g grated parme­san cheese


1 In a saucepan, bring the wa­ter to the boil and cook 12 as­para­gus stalks in it for 5min. Drain and soak them in an ice bath for 1min to stop the cook­ing so the as­para­gus stays bright green. Drain and pat dry. 2 Dice the as­para­gus spears and set aside the stems. 3 Slice the re­main­ing 3 as­para­gus thinly and mix them with the frisee. 4 In a pan, heat the onions with olive oil. Add the risoni pasta and deglaze (dis­lodge any browned onions stuck to the pot) with cup of veg­etable stock. 5 Add the but­ter, then the re­main­ing veg­etable stock, and cook for 6-8min over low heat, stir­ring oc­ca­sion­ally, un­til the pasta is al dente. 6 Add the as­para­gus spears and the parme­san cheese to thicken the sauce. 7 Di­vide into four por­tions and top with the as­para­gus stems and friseea­s­para­gus salad.

RISONI PASTA A tiny grain-shaped pasta, it makes a quick al­ter­na­tive to risotto as it cooks faster. Also known as orzo, it’s avail­able at the dried pasta sec­tion in Cold Stor­age.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.