I must confess to eating asparagus all year round (I know, I know!) but you really can’t beat those first bundles of amazing British asparagus hitting your shopping basket, can you? ‘Tis the season folks so thought this was worth a reblog!
Originally posted on (Mostly) Yummy Mummy:
Of course, British asparagus season is upon us and I honestly can’t get enough of it. There’s something so exciting about those first bundles hitting my shopping basket but I know that might just be me. I really am easily pleased.
There’s nothing I like more than keeping it simple and just serving it steamed with dippy duck eggs and freshly ground pepper but another of my absolute favourites (and more importantly, a guaranteed plate clearer with little people) is with a lovely creamy pancetta risotto. As ever, I’m very much a throw it all in and taste it as I go along kind of cook but this recipe should feed at least four greedy people.
Ingredients for the pancetta risotto:
300g arborio risotto rice
1 litre(ish) of hot chicken stock
1 tbsp(ish) of olive oil (for frying)
4 cloves of garlic, finely chopped
1 red onion, finely chopped
250g pancetta, cubed
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