Best Asparagus Milanese Recipes

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RISOTTO MILANESE WITH ASPARAGUS & SHRIMP



Risotto Milanese with Asparagus & Shrimp image

People don't think of risotto as a 30-minute meal, but it should take no more than 18 minutes from the time you start adding the liquid until it's ready to serve.

Provided by @MakeItYours

Number Of Ingredients 19

Salt
1 bunch asparagus, trimmed and sliced on an angle into 1-inch pieces
6 cups chicken stock
A healthy pinch of saffron
4 tbsp. olive oil
1/4 to 1/3 lb. meaty pancetta, cut into 1/4-inch pieces
1 small onion, finely chopped
4 cloves garlic, finely chopped or grated
1 tsp. coarsely ground black pepper
1 1/2 cups short-grain rice (such as carnaroli or Arborio)
1 cup white wine
3/4 lb. medium shrimp, peeled and deveined, tails removed
About 1 tbsp. fresh thyme, finely chopped
1 scant tsp. crushed red pepper
1/2 cup dry (white) vermouth
A small handful (about 1/4 cup) of fresh flat-leaf parsley, finely chopped
Juice of 1 lemon (about 1/4 cup)
3 tbsp. butter
About 1 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Prepare a large bowl of ice water. In a pot, bring a couple of inches of salted water to a boil. Cook the asparagus for 2 minutes. Using a spider or slotted spoon, transfer the asparagus to the ice water to cool. Drain and pat dry. 2. In a medium saucepan, warm the stock and saffron over low heat. 3. In a round-bottomed saucepan, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. When the oil begins to smoke, add the pancetta. Cook, stirring often, until the fat renders, about 2 minutes. Add the onion, 2 garlic cloves, and black pepper; season with salt. Cook, stirring often, until the onion is soft, about 2 minutes. Add the rice and stir until coated, about 1 minute. Add the wine and stir until absorbed, 1 to 2 minutes. Add the warm stock, a few ladlefuls at a time, stirring vigorously after each addition. From the time you start adding the stock, the risotto should take exactly 18 minutes to cook. 4. When the risotto has been cooking for 15 minutes, heat the remaining 2 tbsp. oil, two turns of the pan, in a medium skillet over medium-high to high. Add the shrimp; season with salt, the thyme, crushed red pepper, and the remaining 2 garlic cloves. Cook, tossing, until the shrimp are almost cooked through, about 3 minutes. Add the vermouth. Cook, swirling the pan, until the shrimp are cooked through, about 1 minute. Add the parsley, lemon juice, and 1 tbsp. butter. Remove from heat. 5. When the risotto has been cooking for 18 minutes, stir in the remaining 2 tbsp. butter, the Parm, and asparagus. Ladle the risotto into shallow bowls. Top with the shrimp.

ASPARAGUS MILANESE



Asparagus Milanese image

Make and share this Asparagus Milanese recipe from Food.com.

Provided by Brookelynne26

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones if possible)
freshly grated parmigiano-reggiano cheese
4 tablespoons butter
4 eggs
coarse salt & freshly ground black pepper

Steps:

  • Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide cooked asparagus among 4 individual serving plates. Sprinkle with grated Parmigiano-Reggiano cheese.
  • In a medium-size frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks). The eggs should be hot enough to slightly melt the grated parmesan cheese
  • If the butter hasn't already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs. Season with salt and freshly ground pepper. Serve immediately.

Nutrition Facts : Calories 225.2, Fat 17, SaturatedFat 9, Cholesterol 242, Sodium 183.6, Carbohydrate 9.7, Fiber 4.5, Sugar 3.3, Protein 11.9

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