Today another healthy and quick dish …
Asparagus brown rice rosotto.
Cook on one side the rice, letting all the water evaporate.
In a sauce pan cook the asparagus. Then aside, on a plate, cut them in small pieces.
Again in the sauce pan you could put a shallot and some garlic, let it cook in a little bit of extra virgin olive oil, then add back the asparagus, and the rice with its residual water.
It should be a very little water left.
Mix it all well, and cook a few more minute.
Add some ginger powder.
And that’s it!
If you wish also some white pepper.
Add some extra virgin olive oil in the plate.
Thanks for reading me …
and see you next!