Rice and Asparagus Gratin, two ponds

When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.

As the season progresses I am allowed to get more creative.

We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches.

Now we can do stir-fries and gratins and quiches.

Rice and Asparagus Gratin

Total time: 40 minutes

Ingredients:

  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock
  • 12oz (360gr) asparagus, trimmed, cut into 1 1/2″ (4cm) lengths
  • 2 tbs chives, chopped
  • 1 tbs tarragon, chopped. 
  • 1 cup mascarpone cheese
  • 2 tbs Parmesan, shredded
  • 1 tsp olive oil

Rice and Asparagus Gratin

Instructions:

  • Cook rice in chicken stock.
  • Blanch asparagus for 3 minutes in boiling water.
  • Drain and refresh in cold water.
  • When rice is done spread on a plate and allow to cool for 5 minutes.
  • Lightly oil baking dish.
  • Combine mascarpone, rice and herbs.
  • Spoon half of rice into baking dish.
  • Spread asparagus on top of rice, then top with remaining rice.
  • Sprinkle Parmesan on top.
  • Bake, 400F (200C) for 15 minutes, just until heated through and golden brown on top.
  • Remove and serve.

Print Recipe

Every Thursday I go on a 2 1/2 hour walk with my neighbor. It’s just over 12.5 km long (7.5 miles).

On the last leg of the walk we come to the top of a small hill that overlooks our houses and the ponds. We always stop and admire the view.

I finally remembered to dig my phone out of my backpack and take a photo.

Her house is the one that is easily seen. Just over the top is the roof of our house. The pond in the distance is the one we look out on. It’s about twice the size of the one ‘in front’.

We do have lovely views here….

Last update on May 3, 2017

5 thoughts on “Rice and Asparagus Gratin, two ponds”

  1. I was just commenting on another blog how I never do much with asparagus other than douse it with olive oil and balsamic vinegar and roasing it and I need some new ideas. I’m adding this one to the list. Hopefully my husband won’t grumble too much about the cheese.

  2. I love asparagus and this recipe looks delicious! Definitely trying it. The last time I did asparagus, I roasted it with olive oil, sea salt, garlic and balsamic vinegar. It was about as adventurous as husband gets…

    You have a lovely view. And I still want a pond…

  3. kate, especially when we have a sunny day – which is rare these days,… Sigh

    Rachel, my hubs buys so much in the spring I need to branch out a bit…. Although I do roast it about half the time.

    nighstmusic, what is it with men and simple vegetables?!? I do love it roasted with salt and Balsamic – just not every day for 6 weeks. Digging a pond would be a good summer project.

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