green asparagus ... Still a timbale of rice
I almost can not remember how to publish a post ... adverse conditions on every front! I do not want to bore anyone with stories. I would like to bottle the sun today ... anyone has any suggestions?
Ingredients:
- 250 g of rice bold
- thirty asparagus average
- lemon
- 2 l vegetable broth
- a dl creme fraiche
- 40 g grain
- 30 g of butter
- extra virgin olive oil salt
Butter four pudding molds with smooth surfaces and high capacity of about 2.5 dl. Coat the sides with baking paper and butter that too. Peel the asparagus by removing the most tender, cut the ends. Blanch in boiling water, immerse in very cold water and drain.
Boil the stalks tender, drain, cut into cubes and mix the rest with 2 dl of broth and remaining butter, add salt. Boil the rice in the remaining broth, drain it al dente, season with the creme fraiche and let him marry. Arrange the asparagus along the edges of the molds, with the tips pointing toward the bottom, fill the molds with the rice and heat in oven at 200 ° C for 5-6 minutes. Turn out the Picts in timbale solo, lay next to each one a spoonful of cream asparagus, garnish with diced seasoned with olive oil, salt, juice of half a lemon and serve!
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