Risotto with roasted asparagus and mozzarella

Finally a recipe not by Ottolenghi! This risotto with roasted asparagus and mozzarella, however, is also form the Guardian, by Hugh Fearnley-Whittingstall. If risottos intimidate you at all, this is an easy one. The list of ingredients is short, and it's easy to prepare. I've made this twice now. The first time I had to make some more vegetable stock - 500ml didn't seem to suffice. However, when I made it today, 500-600ml was perfect. The trick is to keep the heat low, which I didn't do the first time around. Also, tonight I tried adding a big handful of chopped fresh parsley at the end, which worked beautifully. I think it adds a whole new layer to the overall slightly smokey flavour (thanks to the buffalo mozzarella) of this dish. And the generous drizzle of good-quality olive oil at the end is a real plus, so don't leave it out. Enjoy!

 

Plenty: Asparagus mimosa

If you feel inadquate as a cook, this is one recipe anyone can make. Asparagus mimosa sounds fancier than it is. It is really just boiled asparagus with boiled eggs, with some capers, salt and pepper thrown on top. Very easy starter with which to celebrate the asparagus season and impress your guests if you have them.

 

Plenty: Cucumber salad with smashed garlic and ginger

This recipe for cucumber salad with smashed garlic and ginger is a delectable winner! Thanks to the ginger, this is the most refreshing salad you'll ever eat in your life. I served it to dinner guests last week as a side dish with the caramelised garlic tart. Praises ensured. It's a must for this summer. Don't think, just make.

 

Plenty: Asparagus, lentils and watercress salad

There's been a brief pause in blogging, but not cooking, not ever! I've been trying out new dishes every week as per usual, but just haven't found the time to sit down and blog. I'll do my best to catch up. 

A few of the newbies I've tried involve asparagus. This asparagus, lentils and watercress salad was a delicious one. The pecorino is a must. It gives the whole dish a proper 'sting' to counterbalance the slight acidity of the asparagus, without overpowering the fresh herbs.