Recipe

Asparagus And Wild Leek Tart With Goat Cheese Recipe

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Ingredients

Directions

Step #1 To make the vanilla syrup, Spice up to taste, place all the ingredients in a pan and simmer to reduce to a syrupy consistency, then strain.
Step #2 Trim the white bottoms from the asparagus & blanch in some boiling salted water for about 30 seconds then refresh straight into iced cold water.
Step #3 allow this to cool then trim off the tips about 7cm (3 inches) from the top & keep separate for the garnish.
Step #4 For the risotto, sweat the onion & garlic in the butter, then add the rice & cook for about 3-4 mins.
Step #5 Pour on the wine & a little stock.
Step #6 Stir, simmering, until all the rice has absorbed the liquid.
Step #7 Add more stock, as necessary until the rice is tender & of a creamy consistency.
Step #8 Add the stalks of the asparagus, not the spears, that have been sliced & a few tbsp of Mascarpone cheese.
Step #9 To finish the risotto add the sliced chervil, chives & some of the vanilla syrup to taste & Spice up well with the salt & pepper.
Step #10 Spoon the risotto on a plate & drizzle with some of the remaining vanilla syrup & some basil oil around the plate.
Step #11 Garnish with the glazed asparagus tops tossed in a little hot butter & some freshly picked chervil.
Step #12 --.
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