Delicious magazine is only one of a couple I subscribe too. I really enjoy this magazine, the recipes included are always wonderful to look at and the ones that have been tried have been accepted in to my family’s varied and wonderful palette.
This was one of the exceptions where they actually looked slightly on the edge of ‘REALLY’ Al, dad. Asparagus is horrible. Asking if they had tried it, of course, the answer was ‘no’.
I thought I would try this as I have cooked risotto on many occasion and since asparagus is in season this month this would be a good test. We actually have a pick your own asparagus farm down the road from our home, which was nice to visit and pick for this meal.
During the cooking which, I was a little shy on reading before starting I realised there was a little work to do but nothing too demanding, maybe added another 10 minutes on to our normal feeding time at the zoo. Once started the aromas that came from the kitchen were so wonderful. They really do arouse the nose and ring that vision of spring. The lemon, mint and sweetness of the chicken stock really are great. Having a 2 year old, we have a stair gate to prevent access and seeing the kids perched as I cook is quite the scene. All I needed was to throw some fish and it really would be like feeding penguins at the zoo.
After about 35 minutes in total, bringing through this light green bowl of sweet smelling asparagus did turn a nose or two but once the family dived in I honestly thought no one were breathing as the bowls emptied quicker than Usain Bolt doing the 100m sprint. The sharpness of the Parmesan really complements the sweet flavours and this is one recipe I will keep for the future, maybe even next month in our menu plan.
This recipe was taken from Mays edition of Delicious Magazine