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Asparagus with Spelt Risotto
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Nazareno Mayol

Nazareno Mayol

Asparagus with Spelt Risotto

1h 50m

This is a very fresh dish that highlights the products of the spring season. It goes really well with grilled fish or seafood, or on its own.

Asparagus was one of the first ingredients I handled as a cook when I arrived in France, and I have always been fascinated by its versatility. Lovage is also an herb that I discovered when I arrived in France, and I chose to use it here because it gives the dish a balanced flavor. Also, since people are not very used to it, it's something new and fresh.

  • Remove the skin of 150 g of guanciale and thinly slice it crosswise

    Step 0
  • Add guanciale to a pan and set on low heat

    Step 1
  • Degrease the guanciale and cook, occasionally stirring, until crispy

    Step 2
  • Drain it to remove the fat

    Step 3
  • Transfer to a tray lined with paper towel to dry excess oil and cool

    Step 4
  • Put the guanciale on a cutting board and chop it into small pieces. Reserve

    Step 5
  • Add 1¾ cups of vegetable oil to a saucepan over medium-low heat. Warm to 50 ºC

    Step 6
  • Add 3 bunches of lovage to a blender

    Step 7
  • Add the vegetable oil. Blend on medium-high speed until completely pulverized

    Step 8
  • Strain the mixture through a fine mesh sieve. Press slightly to extract as much of the oil as possible. The lovage oil is ready

    Step 9
  • Add 1½ cups of spelt to a pot with 3 cups of water and salt to taste. Bring to a boil. Cook for 15m until al dente

    Step 10
  • Strain the spelt through a sieve. Drain well

    Step 11
  • Heat 2 cups of vegetable oil to 180 °C. Fry ½ cup of the cooked spelt until crispy. Remove from the oil and season with salt to taste while hot

    Step 12
  • Chop mint and coriander leaves to taste

    Step 13
  • Melt 3 tbsp of butter in a saucepan. Heat until nutty golden brown. Allow the brown butter to cool in a bowl

    Step 14
  • In the same saucepan, add the remaining spelt over medium heat. Pour the brown butter over the spelt and stir

    Step 15
  • Season with salt to taste and add ¼ cup of grated parmesan. Mix until the parmesan melts

    Step 16
  • Add the chopped coriander and mint. Mix to combine

    Step 17
  • Add the fried spelt

    Step 18
  • Add the zest of ¼ of a lemon. The spelt risotto is ready

    Step 19
  • Bring a medium pot filled with water to a boil and add a handful of salt

    Step 20
  • Break and shell 1½ cups of green peas

    Step 21
  • Prepare an ice bath in a medium container

    Step 22
  • Add the peas to the boiling water and cook for 2m until tender

    Step 23
  • Drain the peas and tranfer them to the ice bath

    Step 24
  • Strain the peas and blend them on medium speed with ⅓ cup of water

    Step 25
  • Add 2 tbsp of cold butter

    Step 26
  • Add 1 tbsp of lovage oil and salt to taste

    Step 27
  • Blend until completely smooth. The pea purée is ready

    Step 28
  • Bring a medium pot filled with water to a boil and add two handfuls of salt

    Step 29
  • Remove the hardest part of the base of 8 asparagus. Scrape off the scales and peel the stalk ends to remove the tough skin

    Step 30
  • Prepare an ice bath that is heavily seasoned with salt

    Step 31
  • Add the clean asparagus to the boiling water and cook for 1m. It should still be crunchy

    Step 32
  • Transfer the asparagus to the ice bath and let them cool for 2m

    Step 33
  • Brown 3 tbsp of butter in a pan over medium heat. Add the blanched asparagus and salt to taste

    Step 34
  • Cook the asparagus for 1m until tender. Flip and toss to cook evenly. Remove from heat

    Step 35
  • Add 2 tbsp of the pea purée to the side of a serving plate. Place 4 pieces of asparagus next to it

    Step 36
  • Add 2 tbsp of the spelt risotto on top of the purée. Garnish with the guanciale and finish with 1 tbsp of the lovage oil

    Step 37
  • The asparagus with pea purée, guanciale & spelt risotto is ready! Enjoy!

    Step 38

Yield 2 people

  • Asparagus

    Asparagus

    8
  • Guanciale

    Guanciale

    150 g
  • Butter

    Butter

    3 tbsp
  • Salt

    Salt

    to taste

Lovage Oil

  • Lovage

    Lovage

    3 bunches
  • Vegetable Oil

    Vegetable Oil

    1¾ cups

Spelt Risotto

  • Spelt

    Spelt

    1½ cups
  • Parmesan Cheese

    Grated Parmesan Cheese

    ¼ cup
  • Coriander

    Coriander

    A gosto To taste
  • Mint

    Mint

    To taste
  • Lemon

    Lemon

    1
  • Butter

    Butter

    3 tbsp
  • Vegetable Oil

    Vegetable Oil

    2 cups
  • Salt

    Salt

    To taste
  • Water

    Water

    3 cups

Pea Purée

  • Green Pea

    Green Pea

    1½ cups
  • Butter

    Cold Butter

    2 tbsp
  • Salt

    Salt

    to taste
  • Water

    Water

    ⅓ cup

Equipment

  • Fine Mesh Sieve

    Fine Mesh Sieve

  • Probe Thermometer

    Probe Thermometer

  • Blender

    Blender

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