There are some foods we only eat when they’re in season in the UK, and asparagus is one of them; thus we tend to rather gorge ourselves on it at this time of year.  Although we are back on a veg box, we couldn’t resist a big bunch of the glorious green stuff while we were mooching along Gloucester Road last weekend.

As my regular reader (waves to Giles!) will know, we like risotto – for two people, 5oz of risotto rice and 1 pint of liquid (and yes – I know I should go metric on this, but it’s easy to remember), and you’re away.

So – chopped up a red onion and sautéd it in some olive oil, while I chopped half the asparagus into manageable lengths, and cooked it for five minutes.  The liquid was the juice of half a lemon, about half a pint of apple juice, and topped up to the pint with water.  Usual process – add rice bit by bit, add stock till rice plump, rinse and repeat.  Before the last add, I hurled in the asparagus, and a dash of salt and pepper.

At the end, I stirred in half a block of feta cheese.  Fab.