| 1 | Contributed to the echo by: vincent mcguire asparagus with rice soak and rinse the asparagus. |
| 2 | Cut off the tips and put aside. |
| 3 | Boil the stalks in lightly salted water. |
| 4 | When tender, press the stalks through a sieve and return the pulp to the cooking water. |
| 5 | Keep hot. |
| 6 | Finely chop the onioin. |
| 7 | Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. |
| 8 | Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. |
| 9 | Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. |
| 10 | Dilute the bouillon cube and the meat extract in the hot asperagus water. |
| 11 | Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. |
| 12 | Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. |
| 13 | Stir well and serve immediately. |
