When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.
As the season progresses I am allowed to get more creative.
We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches.
Now we can do stir-fries and gratins and quiches.
Rice and Asparagus Gratin
Total time: 40 minutes
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 12oz (360gr) asparagus, trimmed, cut into 1 1/2″ (4cm) lengths
- 2 tbs chives, chopped
- 1 tbs tarragon, chopped.
- 1 cup mascarpone cheese
- 2 tbs Parmesan, shredded
- 1 tsp olive oil
- Cook rice in chicken stock.
- Blanch asparagus for 3 minutes in boiling water.
- Drain and refresh in cold water.
- When rice is done spread on a plate and allow to cool for 5 minutes.
- Lightly oil baking dish.
- Combine mascarpone, rice and herbs.
- Spoon half of rice into baking dish.
- Spread asparagus on top of rice, then top with remaining rice.
- Sprinkle Parmesan on top.
- Bake, 400F (200C) for 15 minutes, just until heated through and golden brown on top.
- Remove and serve.
Every Thursday I go on a 2 1/2 hour walk with my neighbor. It’s just over 12.5 km long (7.5 miles).
On the last leg of the walk we come to the top of a small hill that overlooks our houses and the ponds. We always stop and admire the view.
I finally remembered to dig my phone out of my backpack and take a photo.
Her house is the one that is easily seen. Just over the top is the roof of our house. The pond in the distance is the one we look out on. It’s about twice the size of the one ‘in front’.
We do have lovely views here….