• 29 Ratings

Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick



Ingredient Checklist


Instructions Checklist
  • Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.

  • Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.

  • Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.

  • Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.


29 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1