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White Asparagus with Pine Nuts & Parmigiano Reggiano

Name: White Asparagus with Pine Nuts & Parmigiano Reggiano over risotto with blistered capers, tarragon, lemon & parsnip
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Shallot; 2 piece Garlic; 500 g White asparagus; 1 piece Parsnip; 150 g Risotto rice; 20 g Pine nuts; 10 g Pumpkin seeds; 20 g Capers; 5 g Fresh tarragon; 20 g Parmigiano Reggiano DOP; ½ piece Lemon; 50 g Grated aged Gouda; 3 tablespoon Olive oil; 500 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

over risotto with blistered capers, tarragon, lemon & parsnip

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Calories

896 kcal

Protein

27.9g protein

Total

40 minutes

Difficulty

Easy

Veggie

Seasonal

Allergens:

Melk (inclusief lactose)

This recipe provides 345g of vegetables per portion.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

½ piece

Shallot

1 piece

Garlic

250 g

White asparagus

½ piece

Parsnip

75 g

Risotto rice

10 g

Pine nuts

5 g

Pumpkin seeds

10 g

Capers

2.5 g

Fresh tarragon

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

¼ piece

Lemon

25 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

1.5 tablespoon

Olive oil

250 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3748 kJ

Calories896 kcal

Fat49.2 g

Saturated Fat17.3 g

Carbohydrate88.7 g

Sugar13 g

Dietary Fiber11.5 g

Protein27.9 g

Cholesterol8.3 mg

Salt1.9 g

Potassium1273.9 mg

Calcium255.9 mg

Iron4.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prepare the stock and dice the parsnip.
Chop the shallot and crush or mince the garlic.
Cut off 2cm from the base of the asparagus and discard. Peel the asparagus, being sure to leave the tips intact.
Chop two asparagus spears per person into small chunks. Set aside the whole spears to use later.

Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
Fry the garlic and the shallot for 30 seconds, then add the risotto rice and half of the stock.
Bring to a boil, then cover with the lid.
Allow the stock to slowly incorporate, stirring regularly.

Add the parsnip, the chopped asparagus and the rest of the stock, then cook for 20 minutes, stirring regularly.
Heat a clean frying pan or grill pan over high heat.
Toast the pine nuts and the pumpkin seeds for 2 - 3 minutes, or until the pumpkin seeds start to pop and the pine nuts are golden-brown.
Remove everything from the pan and set aside.

Prepare a plate lined with kitchen paper.
Heat a drizzle of olive oil in the same pan over medium-high heat and fry the capers for 3 - 4 minutes, then transfer to the plate.
Heat a drizzle of olive oil in the same pan over medium-high heat and fry the asparagus spears for 13 - 15 minutes. Season to taste with salt and pepper.
Finely chop the tarragon.

Grate half of the Parmigiano Reggiano directly into the risotto, then add the tarragon, a knob of butter and the mature cheese.
Mix well to combine and cook for 5 more minutes.
Zest and quarter the lemon.
Stir the lemon zest into the risotto, then season to taste with salt and pepper.

Serve the risotto on deep plates.
Grate the rest of the Parmigiano Reggiano over each portion, then top with the fried asparagus.
Garnish with the pine nuts, the pumpkin seeds and the capers.
Serve with the lemon wedges.