2 1/4 lb asparagus
1 onion
1/4 cup butter
1 1/4 cup arborio rice
1/2 cup dry white wine
1 bouillon cube
1/2 tsp meat extract
1 salt
1 freshly ground pepper
1 grated parmesan cheese
1 tbsp butter
Directions
Contributed to the echo by: Vincent Mcguire Asparagus with Rice
Soak and rinse the asparagus. Cut off the tips and put aside. Boil the
stalks in lightly salted water. When tender, press the stalks through
a sieve and return the pulp to the cooking water. Keep hot. Finely
chop the onioin. Melt the butter in a saucepan and gently fry the
onion and the asperagus tips for a few minutes. Add the rice, mixing
and turning with a wooden spoon until the grains are coated in the
fat. Pour the wine over the rice, raise the heat and boil briskly
until the wine has evaporated. Dilute the bouillon cube and the meat
extract in the hot asperagus water. Add a little of the liquid to the
rice, lower the heat, stir and add more liquid as it reduces, until
the rice is al dente. Adjust the seasoning if necessary, glaze the
rice with 1 tbsp butter and add the grated cheese. Stir well and
serve immediately.
Servings: 4 servings
Asparagus With Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Experts have traced the existence of recipes way back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. However, generally, these old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including some familiar names such as basil, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is served today, but rather accounts of the types of food enjoyed by the rich people of those days. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and spices was responsible for a torrent in manuscripts on cookery, the majority of which still exist in private cookery archives. The introduction of television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Asparagus With Rice recipe.
