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37 maltatoday, SUNDAY, 22 SEPTEMBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Succulent spears of green Asparagus The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. It has had culinary and medicinal uses from early times owing to its delicate flavour and diuretic properties. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in the winter months. Though it lost its popularity during the Middle Ages, it returned to favour in the seventeenth century in Louis XIV's greenhouses. Part of the lily family, asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Each crown will send spears up for about six to seven weeks during the spring and early summer. Only the young asparagus shoots are eaten, as once the buds begin to open ('fern out') the shoots quickly turn woody. The shoots are prepared and served in a number of ways around the world, typically as an appetizer or a vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad. Asparagus is one of the most nutritionally well-balanced vegeta- RECIPE OF THE WEEK Gorgonzola, asparagus and hazelnut risotto Serves 2 Ingredients • • • • • • ½mediumonion,chopped 75gbutter 160gcarnarolirice 120mlwhitewine 400mlwater 350g fine asparagus, trimmedandcutinto1-2cm strips • 150ggorgonzola • 60g hazelnuts, toasted and coarsely chopped • Salt Method 1. Fry the onion in 50g butter with a pinch of salt over a moderate heat for 10 minutes until tender. 2. Addtherice,fryfor2minutes more, then pour in the wine and simmer until absorbed. 3. Add the water a little at a time, waiting for it to be mostly absorbed between additions. Taste for seasoning all the time. About 5 minutes before the end (about10minutesafteryou started adding water), add the asparagus. 4. When the rice is still a touch too al dente for you, crumble in three-quarters of the gorgonzola (you can use or lose the rind as you like)andtheremaining25g butter. Stir until you are satisfied. 5. Serve with the hazelnuts and the remaining gorgonzola scattered on top bles in existence and is therefore an ideal component in a health diet. High in folic acid, one portion of asparagus provides 60% of the recommended daily allowance of folic acid, necessary for blood cell formation, growth and the prevention of liver disease. Its wealth of nutrients, richness in fibre and low sodium and calorie content make asparagus a wise choice for a health-conscious consumer.