Asparagus Pesto Rice

Looking at fresh local asparagus in the market again this past weekend, I reminded myself as I do every year not to take its availability for granted. Thus starts an annual but limited dash to eat this glorious vegetable on every possible occasion, usually with just a quick steaming and a sprinkling of lemon juice and sea salt to enjoy it in its simple perfection.

Nevertheless, a slightly more elaborate treatment always breaks up the routine, and if you're looking for an elegant addition to your early summer table this easy asparagus pesto risotto-style rice dish will make a splash with your guests while entirely reserving respect for the unique flavor of the vegetable. This recipe is adapted from a longtime favorite of mine, Delia Smith's pesto rice, just for the seasonal occasion and takes remarkably little time or effort. Do enjoy while you can.

Asparagus Pesto Rice

Recipe by Lisa Turner Cuisine: Italian Published on June 14, 2009 A fresh and elegant early summer risotto flavored with an asparagus pesto Print this recipe Preparation: 1 bunch fresh asparagus 1/2 tablespoon olive oil for brushing 2 tablespoons pine nuts Pesto: small handful of fresh baby spinach leaves 1 large clove garlic, crushed 1 tablespoon olive oil 1/2 teaspoon sea salt 1/2 cup fresh grated Parmesan cheese Rice: 1 cup arborio or other risotto rice 2 cups vegetable stock 1 teaspoon sea salt juice of 1 lemon (3 tablespoons) 1 tablespoon olive oil fresh ground black pepper Garnish: fresh Parmesan cheese, pared into shavings with a knife or peeler asparagus tips Instructions: Preheat an oven to 425°. Snap the woody ends off the asparagus and arrange the spears on a baking sheet. Lightly brush the asparagus with olive oil, making sure to coat each side. Roast in the oven for 10 minutes, turning the spears over once halfway through the roasting. Remove from the oven, trim off the tips, and set the tips and 4 or 5 of the stalks aside to cool. The remaining stalks can be set aside for other recipes or to enjoy on their own. Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until lightly browned. Remove from heat and set aside. Once the asparagus has cooled a little, heat the vegetable stock over low-medium heat in a medium saucepan, being careful not to bring to a boil. If it does start boiling, turn down the heat slightly and remove the pan from the burner for a few moments. In the meantime, make the pesto by putting 4 or 5 of the asparagus stalks, the spinach, and half the toasted pine nuts in a food processor or blender. Add the garlic, olive oil and salt, and purée until smooth. Transfer to a bowl and stir in the grated Parmesan cheese. Take a few spoonfuls of the pesto and stir into the rice to coat all the grains. When the vegetable stock is hot but not boiling, pour the coated rice into the saucepan and stir in the salt. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes. Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently. If serving warm, scatter the asparagus tips, the remaining toasted pine nuts and the Parmesan shavings over the top and serve. If cold, add the garnishes just before serving. Makes 4 to 6 servings