CINDA CHAVITZ’S ASAPARAGUS RISOTTO

Note: If you end up with leftover risotto, shape it into patties, dip in breadcrumbs and fry in extra virgin olive oil or butter until crisp. Or combine it with eggs and bake like a frittata.

1 lb asparagus

4 cups chicken stock or vegetable stock, hot pinch saffron threads

2 tbsp butter

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

1 1/2 cups Arborio rice (short grain Italian rice)

1/2 cup dry white wine

1 tsp chopped fresh herbs (e.g. tarragon, basil, dill)

1 1/2 cups grated Parmigiano Reggiano

salt and freshly ground black pepper

1. Snap off tough ends of asparagus and discard or make stock from them. Cut off tips and reserve. Diagonally slice stalks 1/4 to 1/2-inch thick. Reserve.

2. Bring stock to a boil. Add saffron. Keep warm.

3. In a deep skillet or Dutch oven, heat butter and olive oil. Add onions and cook on medium heat until tender, about 8 minutes. Add rice and cook for another minute.

4. Add wine and cook, stirring until absorbed by rice. Start adding stock, about 1/2 cup at a time and cook, stirring often, until absorbed, before adding the next 1/2 cup. After 10 minutes add the sliced asparagus stalks and another 1/2 cup stock. Continue until rice is al dente — tender but still a bit chewy — about 8 to 10 minutes longer. If you run out of stock but the rice is not quite tender, continue cooking using boiling water. Add asparagus tips and herbs and cook another minute. 5. Stir in 1 cup cheese and season with salt and pepper. Serve immediately with remaining cheese. Serves 3 to 4 as a main course

Bonnie’s Roasted Asparagus with Parmesan and Lemon Zest: Preheat oven to 450F with a baking sheet on the lowest rack. Snap off woody stems of asparagus and toss rest with olive oil and a little kosher salt. Spread in a single layer on hot baking sheet and roast 5 to 7 minutes until bright green and barely tender. Top with shaved Parmigiano-Reggiano or Grana Padano and grated lemon peel.