Lemon Asparagus Risotto

Asparagus and Lemon Risotto  – Asparagus is often associated with Spring, but good any time of the year.  Enjoy!

Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 16-19 minutes


  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 cups water
  • 5 cups chicken broth
  • 1 cup Parmesan Cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chipped
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 cup chopped asparagus


Begin with melting two tablespoon of butter in a large pot over medium heat.  Once almost melted through, add your garlic and saute until it looks like it might begin to golden, about 30 seconds.  Then add your Arborio rice. Stir to coat and cook until the grains are translucent around the edges, about 3 minutes, making sure to stir regularly.  Then add the wine and cook until the liquid is fully absorbed.  Meanwhile, combine your two cups of water and chicken stock together.  Then add 5 cups of the liquid to your pot.  Raise your temperature to high/medium to bring your broth to a very low simmer.  Then cover and immediately lower your temperature to low. Cook for 16-19 minutes, until almost all of the liquid has been absorbed and the rice is just al dente, making sure to stir twice while it’s cooking.
Meanwhile, chop your chives and your parsley.  As well as prepare your asparagus by rinsing it, breaking off the ends, cooking it, and then slicing them into 1 inch pieces, cut at an angle.  Once your rice is cooked to al dente and most of the liquid is absorbed, turn off the heat and stir in your Parmesan cheese. If your risotto appears to be drying up, warm 3/4 cup of the remaining chicken broth and water mixture in the microwave for 1 minute and gradually add it to your rice until you’ve reach your desired consistency.  Then remove your pot from the stove and add 2 tablespoons of butter and stir to coat.  Then add your herbs, lemon juice, lemon zest, and chopped asparagus, as well as any other ingredients you’d like to add to your risotto.  Stir until well blended and serve immediately with a sprinkling of chives, slivers of Parmesan cheese, or additional lemon zest.

Balsamic Asparagus with Sun Dried Tomatoes and Feta

Somehow it just doesn’t seem right to slather butter and loads of cheese on vegetables.  Isn’t that defeating the purpose of eating healthy vegetables?  It is always a challenge to find new healthy ways to cook vegetables.  I discovered this recipe and loved it.  Not only is it flavorful, but quick and easy.  I have also made it on the grill and loved it even more.  Enjoy!


  • One bunch Asparagus
  • sprinkling of Feta Cheese
  • 1/4 cup chopped, sun-dried Tomatoes (not packed in oil)
  • 2-3 tablespoons good quality Balsamic vinegar
  • salt and pepper

Trim the bottoms of your asparagus.  Quick and easy – microwave asparagus on a plate with a few tablespoons of water, covered with a paper towel, for a couple of minutes.  Be careful not to overcook.  My personal favorite – drizzle asparagus with olive oil and grill.

To finish, top with balsamic vinegar and other ingredients, season with salt and pepper as desired and serve.

 Source:  adapted from dailycrave.wordpress.com 

Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
  • 1 1/4 pounds uncooked shrimp, peeled, deveined
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 1 3/4 cups canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 12 ounces penne pasta (or pasta of choice)
  • 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious

Grilled Asparagus Wrapped in Prosciutto

This was a taste treat and very easy to make! To keep asparagus fresh in the fridge, store it upright, in about an inch or two of water.


  • Asparagus, bottoms trimmed
  • Prosciutto
  • Olive Oil

After asparagus has been washed and trimmed coat with Olive Oil, wrap each asparagus with a slice of prosciutto. 

Place on the grill for approximately 2-3 minutes a side until tender crisp.

Mmmmmm …. Enjoy!