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MaltaToday 4 June 2017

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maltatoday, SUNDAY, 4 JUNE 2017 35 THE fleshy green spears of aspara- gus are both succulent and tender and have been considered a deli- cacy since ancient times. It has had culinary and medici- nal 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 Lou- is 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 num- ber of ways around the world, typi- cally 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 ingre- dient in some stews and soups. In the French style, it is often boiled or steamed and served with hol- landaise 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 stay- ing 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 nu- tritionally well-balanced vegeta- 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 preven- tion 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. Fine food of the week Food Ingredients • 500g asparagus, woody ends removed • 850ml chicken stock • Salt and pepper • 1 onion, peeled and very finely chopped • 50g unsalted butter • 3 tbsp olive oil • 250g risotto rice • 50ml vermouth • 150g Parmesan, freshly grated Method 1. Heat the chicken stock. 2. Cut the tips off the asparagus and keep to one side. Chop the tender parts of the stalks into approx. 2.5cm pieces. 3. Blanch the asparagus tips for 2 mins, then blanch the stalks for about 3 mins. 4. In a blender, pulse the stalks with a ladle of the stock. 5. In a heavy saucepan, cook the onion in half the butter and the oil over a low heat for about 6 mins until soft. 6. Add the rice and cook gently, stirring for 2 mins to coat the rice with the oil. 7. Start to add the hot stock, ladle by ladle, stirring con- stantly, allowing each ladleful to be absorbed before adding the next. 8. Continue until the rice is al dente, usually about 20 mins. 9. Add the stalk puree, ver- mouth, asparagus tips, the rest of the butter, and the Par- mesan. 10. Stir to combine and season. 11. Serve with more Parmesan. Recipe of the week Asparagus risotto Succulent spears of green (Serves 4)

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