Summary

Ingredients

• 1 kg asparagus, white
• 1 liter soup
• 200 g peas, cooked
• 200 g rice (short rain or risotto rice)
• 100 g parmesan cheese
• 2 shallot (s)
• 2 tablespoon butter
• 1 cup cream

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Instructions

1. Peel the asparagus, cut into 2-3 cm pieces and cook in the soup for 10-15 minutes. Take from the brew. Sweat the cut shallots in butter, add the rice, roast until translucent and stir in the soup. When the rice is almost done, add the cream, fold in the peas and asparagus. Bring to the boil, stir in the parmesan, season with salt and pepper.
2. Serve with salad.