Faux risotto with the wild asparagus we picked. You can pick some up at the grocery store and have this faux-sotto done in a snap.
Take some Israeli couscous and cook according to the instructions on the package. I use chicken broth instead of water because I like the taste of it that way. Taste it and when it seems to be about one minute from being done, toss in your cut up asparagus. Cook for one minute more and then drain off any liquid that remains in the pan. Toss in some shredded parmesan and, voila, a fabulous dinner or side dish.
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