There are so many different ways to cook asparagus. Most people enjoy grilling, sauteing or even topping it with a poached egg. When I was a child I remember my mother making for breakfast asparagus and egg patties, sprinkled with parmesan and in focaccia.
Well, I thought you might enjoy a Wisconsin-inspired recipe on what to do with asparagus, as the market season is about to begin.
Serves four to six people
- 4 green cabbage leaves, blanched and shocked in ice bath
- 12 ounces spring asparagus risotto (see recipe)
- 2 ounces tomato mint vinaigrette (see recipe)
- Lemon zest
- 1 ounce butter
- 1 Â˝ ounces yellow onion, minced
- Â˝ ounce roasted garlic paste
- 1 cup Carnaroli rice
- 1 Â˝ ounces white wine
- 1 bay leaf
- 1 sprig thyme
- 6 cups vegetable stock, hot
- 1 bunch of local asparagus, peeled and blanched, sliced into thin coins
On med-low heat, sweat onions in melted butter until translucent. Add garlic and continue to cook being careful not to brown.
Add rice and stir to coat with butter. Add bay leaf and thyme. Deglaze with the white wine.
Add stock a little at a time while constantly stirring. When stock has been absorbed by the rice, add more until the rice is finished cooking. Make sure to keep stirring the entire time (this will make the risotto creamy).
When the risotto is cooked, add the asparagus. Finish by stirring in the olive oil and spread on a sheet tray to cool.
Tomato Mint Vinaigrette
- 2 ounces Banyuls vinegar (or high quality champagne vinegar)
- 2 ounces organic tomatoes, small diced, and seeded
- Â˝ ounce mint, chiffonade
- 2 ounces Lucini olive oil
- 2 ounces vegetable stock
Slowly whisk olive oil into vinegar. Add tomatoes and mint. Season to taste with salt and pepper.
To prepare Golabki:
Roll three ounces asparagus risotto into each cabbage leaf.
Place in pan with vinaigrette, heat in a 350 degree oven for about 7-8 minutes.
Place cabbage roll on plate and top with vinaigrette and fresh lemon zest.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Jason Gorman
Published June 29, 2012
Rehorst has been producing some fantastic local spirits for quite some time. Jason Gorman recently met with founder Guy Rehorst to shake, stir and pick his brain about his passion.
Published June 22, 2012
In case you missed it, Tory Miller - Madison chef, restaurateur and lover of all culinary things Wisconsin - brought home the James Beard Award for Best Chef of the Midwest region this year. Jason Gorman recently had the chance to catch up with him and asked him to share some of his insight.
Published June 4, 2012
Last year I was a featured guest chef at an amazing dinner pairing chefs with the next generation of Wisconsin cheese makers and I had the pleasure of meeting LaClare Farms' award-winning cheese maker Katie Hedrich. I recently caught up with Katie to ask her about all things in the world of cheese.
Published May 12, 2012
One of the remarkable things about Nate is not only his genuine love of wine, but he is always engaged in the constant pursuit of enlightenment, not for himself but to share with others. Jason Gorman recently had some time to sit and ask him about his perspective on all things wine.
Published May 2, 2012
I met director and creator of "Wisconsin Foodie" Arthur Ircink several years ago and was fortunate enough to work with him in the first season of the show. I recently caught up with him to ask him about his ideas, inspirations and some recommendations.
Published April 2, 2012
It seems spring hasn't fully committed yet, but we are starting to see some local spring green garlic. Pinehold Gardens, run by farmers David Kozlowski and Sandra Raduenzis, is already harvesting some. Treat yourself to a spring-inspired soup with a special recipe featuring this flavorful ingredient.
Published March 27, 2012
Barry Estabrook is a two-time winner of the prestigious James Beard Foundation Awards for food writing. His first, for a gourmet feature about labor abuses in Florida's tomato fields, led to his acclaimed book "Tomatoland," about how industrial agriculture has ruined one of America's favorite foods.
Published March 13, 2012
I'll admit it: I have a sweet tooth, much to my chagrin. This past week I was grocery shopping, picking up some basics and longing for the markets to start up again, when behold - I stumbled upon a new product that just came out: WhoNu cookies!
Published Feb. 27, 2012
This week I'd like to pose a question: When dining out, if there is something you don't care for, do you tell your server? Do you give the restaurant a chance to reconcile the situation?
Published Feb. 22, 2012
In my last blog I spoke about how food safety should be a right regardless of who is in the Oval Office. I'd like to make sure my tax dollars are spent on ensuring we have safe food to eat. This week some exciting new developments have come about and now the first steps are being taken to create the first lab-grown hamburger made from stem cell tissue.