Turbot with Risotto of the White Asparagus Spears and Green Asparagus Puree

A delicious recipe for the asparagus season:

1) Rinse the white asparagus spears, remove the peel and cut the ends into small pieces.

Bring to a boil the peels and the working steps with 700 ml of water, salt and sugar, simmer for about 10 minutes and then strain. Cut the white asparagus stalks into pieces about 2 cm long.

2) Heat the olive oil and sauté the long grain rice in it over medium heat, stirring continuously (this process, important for a risotto, is called “toasting”). Extinguish with wine and add the white asparagus spears. Pour the asparagus stock and cook for about 20 minutes.

3) Clean the green asparagus, remove the peel from the lower third and cut the ends into small pieces. Cut the asparagus stalks. Add a little salt and sugar and steam the green asparagus until soft in about 10 minutes with the lid closed.

4) When cooled, rinse the turbot and rub it very thoroughly dry.

Heat the oil in a coated frying pan and fry the turbot in it for 2 minutes on each side, season with salt and set aside with the lid closed.

5) Grind the green asparagus. Grate the parmesan.

Stir the asparagus puree, Parmesan and remaining butter into the risotto (do not make more) and season with salt. Arrange with the turbot and bring to the table.

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