Oh you Istria lovers! It’s another recipe from the famed region of truffles, olive oil and yes, asparagus. Growing up in Sydney, it’s crazy to think that I think I’ve spent more time on Istrian beaches (thank you uncle, aunty and cousins) than beaches in Australia. But hey, I’m not complaining!
After these beach visits, my cousin Marijan would go off to pick wild white asparagus (an Istrian classic) and now that I think about it, I never asked him where he actually went. He’d go off (somewhere) and when he got back there were two baskets laden with those white buttery stalks which would then be lightly boiled and served with butter or added to a risotto.
Those stalks weren’t the same as my Aussie ones, but that’s ok because this recipe is still tasty and amazing even if the key ingredient isn’t from Istria.
- Two (2) bunches of asparagus
- 100 grams white onion (finely diced)
- 50 grams unsalted butter
- 250 grams arborio rice
- One (1) bunch Italian parsley, finely chopped
- 50 grams grated hard sheeps cheese (use the one from Pag island if you can get your hands on it)
- Salt and pepper, to taste
- Wash the asparagus well. Take the stalks and bend each one until it breaks. This natural ‘snap’ in the stalk will allow the hard woody part to be removed in the perfect place. Break all of the stalks in this way.
- Bring a saucepan of cold unsalted water to boil and add the hard/lower stalks. Boil for 30 minutes.
- Finely dice the upper parts of the asparagus stalks.
- Put the butter into a warm saucepan and add the onion. Saute until the onion is golden.
- Add the asparagus to the onion. Add salt and pepper to taste. Add the rice and parsley. Keep stirring, non-stop.
- After two minutes add a quarter of the boiled asparagus water.
- Keep stirring and adding the water until all the water is gone.
- When the rice is cooked, take off heat. Add cheese and serve.
Let me know if you try this recipe and what you thought
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)