risotto with asparagus

Start by steaming the asparagus, with a pinch of salt, for about ten minutes-they should be quite crispy. Cut off the tips. Melt 15 grams of butter in a skillet, let the asparagus tips season for 5 minutes, and set aside. Cut the rest of the asparagus into rounds. In a saucepan, melt 30 grams […]