Asparagus and Mushroom Risotto

I used to watch Hell’s Kitchen.

But after a couple seasons of screaming and swearing, it just became too much.

Besides, how many times can you really watch someone screw up the Beef Wellingtons?

But ever since my brief fandom, I have always had a hankering to try my hand at risotto.

I was never brave enough to give it a try, though.

Maybe because it looked difficult. Maybe because I fear the unknown. Maybe because I always heard Gordon Ramsey’s voice in my head yelling that the risotto is terrible. (In my head, Chef Ramsey uses nice words.)

This past weekend, I plucked up my courage, and decided to try.

Grown Up Eggs

My Saturday morning routine usually consists of coffee, sushi, and murder.

(Usually Grimm. But sometimes, I switch it up with The Mentalist.)

On the weekends that I didn’t happen to stop by my friendly neighborhood sushi place, I eat eggs.

Scrambled eggs.

Cheesy scrambled eggs.

With lots of cheese.

Like a little kid.

Occasionally, when I have a lot of time, or when I feel the need to remind myself that I’m old enough to pay taxes and own a car, I’ll make poached eggs on toast with shaved parmesan and roasted asparagus. Or, as I like to call it: “Grown Up Eggs.”

There isn’t even a real recipe for this. It’s just one of those things that you throw together.

I happened to have a good loaf of bread from the bakery, but sometimes I just used the regular sliced stuff.

Also, I’m new to the poached egg scene (I used to make this with soft boiled eggs instead), so I’m not going to give a tutorial, but you can find a good one here.

The element that really makes this dish is the parmesan. Get the real stuff, not the can. Use a vegetable peeler to shave off short pieces. Parmesan is salty, so you won’t need much salt on the finished dish.

Grown Up Eggs
2 poached eggs
Roasted Asparagus
1 thick slice of bread
Shaved Parmesan
Salt and Pepper

Poach two eggs and set on paper towels to drain. Toast the bread and shave the parmesan. Layer toast, asparagus, parmesan, and eggs. Salt and pepper to taste. Ponder your mortality.

Go Green for Spring: Asparagus

I love asparagus.

It’s got awesome health benefits: it’s an anti-inflammatory, an anti-oxidant, and it contains a very important nutrient that helps your digestive system. (I won’t bore you with all the science, but you can read about it here.)

Plus, it’s super yummy.

Choosing Asparagus
Asparagus starts appearing in the very late winter and early spring, but its peak season is April to May, so that’s when you’re going to get the best deal on it at the grocery store.

Look for stems that are about the thickness of a pencil with dark green or purplish tips. The stalks should be straight and slightly flexible – not bent or twisted – and the tips should be tightly closed.

Asparagus will not keep long in the refrigerator, so plan to use it up within a couple of days. Wrap the base of the stems with a damp paper towel to keep them fresh as long as possible.

Using Asparagus
Working with asparagus is super easy.

Just rinse in cold water and blot between two paper towels. Then, pick up the stalk near the base, and gently snap off about two inches or so. (Like you’re snapping pole beans.)

You don’t have to stress about it. It will snap off very easily. Don’t force it.

If you managed to get some thicker asparagus in your bunch, don’t sweat it. The skin will be tougher, so just peel the lower third of the stalk with a vegetable peeler. The thinner stalks do not need to be peeled.

Asparagus will shrink down to about half its size during cooking, so keep that in mind when you’re thinking about portions.

Need a recipe for asparagus? I love it roasted:

Parmesan Garlic Roasted Asparagus
1 bunch asparagus
olive oil
1-2 cloves garlic, minced
grated parmesan
sea salt
cracked pepper

Preheat oven to 400* and drizzle olive oil in the bottom of a roasting pan. Wash and prepare the asparagus, then lay them in the pan and add a few more drops of oil if necessary. Toss to coat. Add minced garlic, parmesan, salt and pepper to taste. Roast for 20 minutes, checking and stirring after 10 minutes. Serve warm or cold.

Full disclosure: Ok, so I didn’t feel like actually grating any parmesan for this, so I just used the stuff in the can. Also, I didn’t have any sea salt. Also, this would be great with bacon.

What’s your favorite use for Asparagus?