From early May you can harvest asparagus everyday, cut when it reaches 10-15cm in length. Asparagus are the most delicious fresh, so cook on the day of cutting.
Asparagus Risotto
Fry 1 onion in butter and olive oil, add 600g risotto rice and stir, add a large glass of white wine, stir until evaporated. Add two bunches of sliced asparagus. Slowly add 700ml of stock until asparagus is cooked.
To season when cooked; add butter, parmesan, lemon zest and mint.
References:http://bonnieplants.com/wpcontent/uploads/2011/11/asparagus-bed-lo1.jpg
http://www.jamieoliver.com/magazine/recipes-view.php?title=asparagus-risotto
http://www.asparagus-lover.com/harvesting-asparagus.html
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