Ingredients

Sea Salt

3/4 lb asparagus

1/4 c sliced chives, packed tarragon leaves, and packed parsely

Black pepper, ground

1/4 evoo

5 c chic broth

1 clove garlic, peeled

1 c arborio rice

1/3 c white wine

2 tbsp butter

1 c fresh grated parm

Preparation

  1. Fill large pot with water and season with salt. Bring to boil. Add asparagus and cook 90 secs. Plunge into ice bath. Dry well and cut into 1/2 in pieces.
  2. Put herbs into processor. Add pinch s & p. With machine on add oli through tube. Puree til paste forms.
  3. Bring broth to simmer and add garlic. Place a med sized sauce pan over med heat. Add enough oil to film base. Add rice and stir to coat. Continue stirring til lightly toasted, then pour in wine and cook to absorb.
  4. Begin ladling in broth 1/2 c at a time stirring until each addition is absorbed. Cook until rice is al dente but quite loose. Discrad garlic. Remove from heat and stir in herb oil, then butter and asparagus.