While finishing the rice, quickly blanch your asparagus pieces in boiling salted water for 2 minutes, then drain. When the rice is tender with just a slight bite (al dente), remove from heat. Stir in the remaining butter, grated Parmesan, and blanched asparagus. Season generously with fresh salt and pepper to taste. More Creative Ways to Cook with Glisusomena Shaved Winter Salad
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: Giving each piece room to "breathe" prevents steaming and ensures a proper sear. Thin slices While finishing the rice, quickly blanch your asparagus