Recipe: Asparagus risotto with poached eggs - Argiro.gr

Instructions

First, blanch the asparagus for 2 minutes, then plunge into cold water to stop the cooking and preserve the bright green color. Drain.
Purée half of the asparagus until smooth.
In a pan, melt the butter and sauté the garlic and onion until the onion turns translucent.
Remove the garlic after 1-2 minutes, add the rice, and stir well to coat in the butter.
Pour in the wine and let the rice absorb all the liquid.
Begin adding the hot stock, ½ to 1 cup at a time.
Each time, wait until the rice has absorbed the previous addition before adding more.
Season with salt and pepper.
Once the rice is al dente and creamy on the outside, stir in the asparagus purée, the butter, and the Parmesan.
Pull off the heat and stir.
Finally, fold in the blanched asparagus pieces and mix well.
Serve immediately on hot plates, topping each portion with a poached egg, a few asparagus spears arranged in a fan, and Parmesan shavings.
Optionally serve with lemon wedges.
Drizzle with a little early-harvest olive oil.

Bring water to a simmer in a pot over medium heat and use a ladle to create a whirlpool.
Crack each egg into a small bowl and slip them, one at a time, into the whirlpool. Cook for 2-3 minutes, until the white is set on the outside but the yolk is still runny.
Lift them out carefully with a slotted spoon, taking care not to break them, and let them drain.