Oh ya baby!! Bring on all of the local asparagus!!!
Like most things that are seasonal, I crave asparagus all year long and wait patiently for our local asparagus to come to my local grocer.
I have worked to support local farmers for the past three years and last year I was lucky enough to be part of a group of people to see, first hand, how asparagus is grown and harvested! Let me tell you…it is back-breaking work! Now, more than ever, I thank my farmers for all the work they do to get these incredible spears of asparagus to my table!
When you are purchasing some asparagus, look out for a bright green colour and a tight “head” (the tip that looks like a tree). They are often displayed at your local grocer with their base in water to keep them fresh. For more information on asparagus, like growing and harvesting information as well as many more recipes, check out Produce Made Simple!
To make this Italian-inspired dish, you first need to make a simple risotto, then use the risotto to make asparagus-filled breaded rice balls. It sounds like a labour of love, but in reality it’s very simple and brings a spring spin, not to mention a hearty dose of colour and nutrition, to the table. Your friends and family are sure to swoon over these, which is reason enough to give this recipe a try!
Making risotto is simple, so the next time you make a pot of risotto for your family, why not double it up an whip up a batch of these beauties!!??
Add some asparagus to your rice balls and roast off the rest to create a bed for these lovely balls to sit atop of!
This is a great way to re-invent leftovers and is wonderful even served at room temperature!! And another great tip is to freeze the arancini after you’ve coated them in bread crumbs. When you are ready to serve them at a later date, simply fry the arancini from frozen and tuck them in the oven to keep warm. They will stay crispy on the outside and the cheese will get all ooey and gooey on the inside!!
Let’s bring asparagus (and rice) to the next level and make batch of these rice balls. Bring them to your next gathering – and you will be quickly know as the arancini master!!
So join me in making a batch of these luscious arancini with asparagus! You’ll find my recipe over at Produce Made Simple (click here to find the details)
And, once you’ve tasted the deliciousness of this year’s crop, you’ll need some more recipes to use up your stash of asparagus!
Why not try this Springtime Pasta Dish (featuring asparagus, bacon and bocconcini…super yummy!!).
Or how about these Bacon Wrapped Phyllo Asparagus Cigars? The best addition to any springtime buffet!!
And then, when you have just a couple of spears left, throw them on tomorrow morning’s avocado toast – just used a vegetable peeler to julienne the asparagus and tossed in a vinaigrette with some golden cherry tomatoes…top you avo toast with that and that’ll be a breakfast you won’t forget!!
Any way you “slice” it, asparagus is one of the most versatile veggies out there!!
*although I am partnering with Produce Made Simple who represent Ontario Asparagus Farmers, all thoughts and opinions are my own.
