No matter where you live (save south of the equator,) asparagus is in full ‘bloom’ right now and bursting with flavor at all the farmers markets. There are a zillion ways to prepare it (altho I haven’t found one for dessert – YET:) and it blends with so many complimentary vegetables.  I’ve combined asparagus with a few different ingredients to make up a creative version of ‘risotto,’ using quinoa.  But first – health bennies!

Ever notice that funny scent with ‘number one’ after consuming asparagus?  And, as Martha would say, ‘that’s a good thing.’  Asparagus is high in potassium, low in sodium, and a natural diuretic.  It eliminates water through the kidneys and helps cleanse the arteries of bad cholesterol. Asparagus is also high in folic acid and other B vitamins which are good for a healthy heart.  And it contains a special kind of carbohydrate and fiber which our intestines love, therefore making it a wonderful friend of digestion.

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joes carries it) and is an excellent substitute for rice in half the time.

Spring Quinoa Risotto – Serves 6-8

Notes: You can combine any types of vegetables desired, as I did with shiitake mushrooms.  Fava beans are in peak season now, also.  Their shelling process can be a bit labor intensive, but so worth it.  Manchego is a Spanish cheese similar to Parmesan, but if you can’t find it – Parmesan is fine, too.

2 TB butter
4 TB olive oil, divided
3 cloves garlic, minced
1 cup chopped leek (can also use onion)
2 cups organic quinoa (about 13 oz), rinsed
½  cup white wine
4 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 cup fresh shelled fava beans (or edamame)
½  cup grated Parmesan cheese
2 TB grated lemon zest
2 TB fresh parsley, chopped
1 cup shaved Manchego cheese

Preparation

Heat butter and olive oil in heavy large saucepan (or Dutch oven) over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add quinoa and garlic; sauté 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 ½ cups broth; cook 10 minutes. Add asparagus and fava beans; simmer until quinoa and veggies are tender, stirring often and adding more broth by ¼ cupfulls as needed, about 7 minutes. Add Parmesan cheese and stir until cheese is melted, about 2 minutes. Season to taste w/ salt & pepper. Garnish with lemon zest and parsley. Divide risotto among bowls, garnish with shaved Manchego and serve.

Quinoa, asparagus and tofu