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6 to 8
Easy
By Fred Plotkin
Published 2001
This is a masterpiece of Bassa Friulana cooking each springtime. If at all possible, use white asparagus, which is wonderfully delicate. If you use green asparagus, opt for thick stalks.
Steam or boil the asparagus until you can stab the thick end of one with a fork. Remove from the water and drain, reserving the cooking liquid. Cut off the tips and reserve. Then cut the stalks into small pieces.
Heat the butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion and asparagus stalks and sauté until the onion is translucent. Add the rice and continue stirring