White Asparagus Risotto With Paneed Veal Recipes

Steps:

• Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

Steps:

• Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

Steps:

• One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
• Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
• Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
• To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
• In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
• Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)