Blayais asparagus, Médoc asparagus, or other origins, this risotto idea can accommodate your favorite product. This is an asparagus risotto, not asparagus. The nuance is significant as explained in detail by Eve Tavernier, author of the blog “A table in the sun”. You need patience because you have to cut the asparagus into very small pieces the size of grains of rice. They are then cooked exactly like a real risotto, in herb broth, whipped with butter and parmesan (we call it mantecare). Cooking is simply faster. The asparagus risotto is served with its tips, pan-fried langoustine tails and a langoustine juice made with the fumet of the shells.
Eve Tavernier: I had heard of Thierry Marx’s soy risotto when he worked at Cordeillan Bages. This is the starting point for this asparagus risotto.
In the Gironde department, you will find several asparagus producers, among others in Arveyres, Cavignac, Cours-de-Monségur,Donnac, Escoussans, Eysines and Hourtin. Go meet them on the markets, to take advantage of this good spring product.
Eve Tavernier is a culinary columnist, inveterate gourmet, sometimes photographer, always a cook, a zigzag between words and a disillusioned Cartesian. Find his recipes, his passion and his gastronomic or wine favorites on his blog: unetableausoleil.fr and on my Instagram feed @evetavernier