Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 1 tablespoon salt, a little sugar
• 4 teaspoons margarine (Rama Culinesse)
• 2 tablespoon Cremefine
• 1 onion (s)
• 250 g rice
• 200 ml wine, white, dry
• 600 ml asparagus stock
• 100 g parmesan cheese

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Instructions

1. Cook the peeled asparagus in boiling water with 1 tablespoon of sugar, 1 tablespoon of salt and 2 teaspoons of Rama Culinesse for about 15 minutes. Lift out the asparagus, cut off the tips and cut the stalks into 1 cm long pieces. Puree about 1/3 pieces of asparagus with 2 tablespoons of Cremefine.
2. Peel 1 onion, finely chop it with the rice in 2 teaspoons of Culinesse and let it soften. Add 200 ml of wine and let it boil down. Stir in 400 ml asparagus stock, reduce until the rice is cooked through. Add the asparagus puree, another 200 ml asparagus stock and 100 g Parmesan and mix in. Season to taste with salt and pepper.
3. Then add the asparagus pieces and heads to the rice, heat everything.