...finally back in the kitchen :)

Rice with asparagi

makes 2 servings

- 1 bunch of asparagus

- 2 cloves of garlic

- 2 cups of Carnaroli rice

- 3 spoon of olive oil

- fresh mint

- salt and pepper

- Snap off the tough ends of the asparagus

- cut them in two parts

- cook both in plenty of boiling salted water until just crisp-tender

- meanwhile brown garlic in a large saucepan with olive oil

- when ready, drain the asparagus and keep their water on the heat

- now cook the thinner part (chopped) in the saucepan over medium heat, stirring often.

- put the thicker part (finely chopped with garlic) in the blender with fresh mint until you'll have a cream. (keep some mint for servings)

- put the rice in the still boiling water of the asparagus, stir well then continue to cook over low heat

- when the rice will be ready, drain it and stir it in the saucepan with the rest of the asparagus and the cream you had from the blender.

- season with pepper and salt

Serve immediately with parmesan to taste and fresh mint!