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maltatoday, SUNDAY, 22 MAY 2011 33 RECIPE OF THE WEEK 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 veg- etable for use in the winter months. Though it lost its popularity during the Middle Ages, it returned to favour in the seventeenth cen- tury 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 6 – 7 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 may- onnaise. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water. In recent years, al- most 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 vegetables 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 al- lowance 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 aspara- gus a wise choice for a health-conscious con- sumer. maltatoday, SUNDAY, 6 JULY 2014 FINE FOOD OF THE WEEK Succulent spears of green Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 2013 Grillo Feudo 'Principi di Buetra' Sicily DOC Grillo can produce charming, modern and hearty wines of quality. Its distinctive aromas of other white grapes have spurred recent winemaker interest, like Inzolia. About 2,300 hectares (5,750 acres) of Grillo are planted, or around 3% of the white grapes planted in Sicily. Grillo Feudo made from grapes picked at perfect aromatic ripening and then given a very soft pressing. The must underwent temperature-controlled fermentation (16-18°C/60-64°F) in stainless steel tanks, remaining on its lees for 4-6 months. It then matured for few months in the bottle Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Serves 2 Ingredients ½ medium onion, chopped • 75g butter • 160g carnaroli rice • 120ml white wine • 400ml water • 350g fine asparagus, trimmed and cut • into 1-2cm strips 150g gorgonzola • 60g hazelnuts, toasted and coarsely • chopped Salt • Method Fry the onion in 50g butter with a pinch 1. of salt over a moderate heat for 10 min- utes until tender. Add the rice, fry for 2 minutes more, 2. then pour in the wine and simmer until absorbed. Add the water a little at a time, waiting 3. for it to be mostly absorbed between ad- ditions. Taste for seasoning all the time. About 5 minutes before the end (about 10 minutes after you started adding water), add the asparagus. When the rice is still a touch too 4. al dente for you, crumble in three- quarters of the gorgonzola (you can use or lose the rind as you like) and the remaining 25g butter. Stir until you are satisfied. Serve with the hazelnuts and the re- 5. maining gorgonzola scattered on top. Gorgonzola, asparagus and hazelnut risotto FOOD