This week we have the most amazing recipe using one of my most favourite vegetables, asparagus. We have some popping up in the gardens at the moment, but ours are very long stalks. I've been told that you have to wait for 3 years before you start picking them.  

A couple of things to note when you are cooking or looking to serve asparagus.  

• You don't need to peel new season asparagus, only later in the season when the asparagus starts to get woody 
• Always blanch and refresh your asparagus  
• When blanching, use heavy salted boiling water 
• Blanch the asparagus for 10 seconds only and then straight into iced water 
• Reheat quickly by sauteing, throw them onto your BBQ or serve cold in your salad. 

Enjoy! 

Cider risotto with broad beans, asparagus & poached chicken 

Cook time: 30 minutes 

Prep time: 20 minutes 

Serves: 6 

300ml apple cider  

300 ml chicken stock  

1 onion, finely chopped  

4 cloves garlic, crushed  

1 Tbsp grapeseed oil  

250g Arborio rice  

100g butter  

1/2 cup finely grated fresh parmesan  

1 bunch asparagus, bases removed, cut into 3cm lengths 

1 cup broad beans  

1/2 cup chopped fresh watercress  

shaved parmesan to serve 

Place the chicken breasts in a large heavy based frying pan and cover with the cider and stock. 

Bring to the boil then reduce heat and simmer for 10 minutes.  

Remove the chicken from the pan and rest in a dish with a little of the cider stock.  

Blanch the beans and the asparagus in some lightly salted boiling water and refresh in an ice bath.  

Sauté the onion and the garlic together in a large frying pan.  

Add the rice and cook for two minutes while stirring. Gradually add the cider stock, a little at a time until the rice is al dente. Turn of the heat and stir in the butter and the grated parmesan. Add the blanched vegetables and the watercress and stir to combine.  

Slice the poached chicken into strips and carefully mix into the risotto.  

Serve with some shaved parmesan. 

Mike’s website – goodfromscratch.co.nz 

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