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 ½ ounces yellow onion, minced
- ½ ounce roasted garlic paste
- 1 cup Carnaroli rice
- 1 ½ 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
- ½ 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.
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