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
It is quite possible to prove the history of written cooking instructions back into antiquity, at least as far back as the Egyptians, and maybe further still. Having said that, mostly, these early cookbooks were just very simple pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to historians are a few tablets in Sumerian which show 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`. Progressing into Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the ancient Romans made use of many spices and herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. For the centuries that followed, the powerful families of Europe competed to serve up the best banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were in great demand, due to better eduction, people having more spare time and having more money. |
We hope you enjoy this Asparagus With Rice recipe.
