Recipe Phillippa Cheif itz
200–250g asparagus pieces about 5 cups hot home-made chicken or vegetable stock 200–250g asparagus tips 3T unsalted butter 1 onion, chopped a pinch of salt 1 garlic clove, crushed 1½ cups risotto rice 1½ cups dry white wine about 100g Parmesan
cheese, in one piece milled black pepper 2–3T cream chervil sprigs,
Serves 4–6 as a starter
Cook the the asparagus pieces in the stock for about 20 minutes, then strain, reserving the stock and discarding the asparagus pieces. Bring the stock to a boil and drop in the asparagus tips. Cook for barely a minute, so that they are tender-crisp and...