Minestra Di Riso Con Asparagi


1 lb. fresh, thin green asparagus
2 qts. lean beef broth
3 oz. short or medium-grain rice, rinsed
2 tbs. fresh butter
3 tbs. grated Parmigiano

How to make the Rice and Asparagus Soup:

Clean and wash the asparagus ends, starting from the tip, breaking them into pieces about 1-in. long (do not use a knife). When you reach the point where you cannot break the asparagus any further, discard whatever is left.

Bring the broth to a boil-and then add the rinsed rice. Cook with the pot covered for 12 min. When the rice is almost ready, add the asparagus. Cook for another 3 min., with the pot uncovered. Remove from heat; add in butter and Parmigiano, and serve.

When cooking rice, you should taste it for doneness, just like pasta. Cooking time depends on the quality, the water and the altitude.

Serves 4