Asparagus rice

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 1 tbsp salt, some sugar
• 4 tsp margarine (Rama Culinesse)
• 2 tbsp Cremefine
• 1 onion(s)
• 250 g rice
• 200 ml white wine, dry
• 600 ml asparagus stock
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rice with green and white asparagus

Cook the peeled asparagus in boiling water with 1 tablespoon of sugar, 1 tablespoon of salt, and 2 teaspoons of Rama Culinesse for about 15 minutes until tender. Remove the asparagus, trim the tips, and cut the stalks into 1 cm long pieces. Puree about 1/3 of the asparagus pieces with 2 tablespoons of Cremefine. Peel and finely chop 1 onion and cook with the rice in 2 teaspoons of Culinesse until translucent. Add 200 ml of wine and reduce. Stir in 400 ml of asparagus stock and reduce until the rice is tender. Add the asparagus puree, another 200 ml of asparagus stock, and 100 g of Parmesan cheese, and mix well. Season with salt and pepper. Then add the asparagus pieces and heads to the rice and heat everything through.