The garden continues to be a much needed diversion from projects around the house.  The season for asparagus is so short you have to enjoy it while you can.  We'll freeze some to enjoy later but there's nothing better than fresh asparagus from your garden.  It's taste is so different from what you can buy at the market that, once you've had it, you'll never want store-bought again.  Tonight, it's Minted Asparagus Risotto With Lemon Zest to the rescue to help us use up some of these delicious spears.

Risotto is really a simple dish to make and the variations of this Italian rice dish are unlimited.  Just Google "Risotto" and a zillion recipes come up.  Regardless of the added ingredients, the basic procedure is the same.  The rice is first cooked briefly in butter or olive oil to coat each grain in a film of fat then, white wine or vermouth is added and has to be absorbed by the grains.  When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly:  Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.  The hardest part is you have to stir it constantly and can't get distracted:  It needs you undivided attention! 

So, choose a basic recipe.

Next, add your fresh ingredients...



...and in no time...



...you'll have a delicious meal!



Some interesting facts about asparagus:

*Asparagus is high in glutathione, an important anticarcinogen.

*It also contains rutin, which protects small blood vessels from rupturing.

*Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc.

*Asparagus has been used to treat problems involving inflammation, such as arthritis and rheumatism, and is an excellent diuretic which helps to cleanse the liver.

*An excellent addition to the diet during pregnancy because asparagus is a good source of folic acid.

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