Green Asparagus Risotto, Prosciutto Crisps & Parmesan Tuiles

Green asparagus brunoise: To make this risotto with green asparagus, ham crisps & parmesan tuiles recipe, start by removing the small thorny parts on the body of the asparagus using the tip of a knife.

Do this along the entire length of the asparagus stalks.

Peel the bottom of the asparagus using a peeler to remove the hardest, most fibrous part of the skin.

Snap the bottom of the asparagus with your fingers rather than cutting with a knife to break the stalks and remove as many stringy fibres as possible.

Then trim all the asparagus to the desired length. Here we are mainly keeping the tips, to a length of about 6 to 7 cm. The bottom part of the asparagus will be reserved for the asparagus brunoise (step 7).

This is what the result should look like.

The bottom part of the asparagus will be sliced on a mandoline into thin slices 3 to 4 mm thick.

Cut these slices into sticks of the same thickness using a chef's knife...

...and then cut these sticks into a brunoise.

Transfer this asparagus brunoise into a container. Set aside.

Ham crisps: Take a perforated baking tray and line it with greaseproof paper. Arrange the cured ham on the surface without overlapping the slices.

If you have ham left over, place a second sheet of greaseproof paper over the first one and arrange the remaining ham.

Finish by placing a third sheet of greaseproof paper on top...

...and cover everything with a second baking tray.

Place the tray in a fan-assisted oven, preheated to 180°C, and bake for 12 to 15 minutes. This cooking time may vary from one oven to another.

After baking, remove the ham crisps from the oven and let them cool to room temperature. These ham crisps should be dried out and crunchy.

Parmesan tuiles: Pour the flour onto the powdered parmesan...

...and mix with a maryse spatula.

Take a baking tray and line it with greaseproof paper. Place a plain round cutter Ø 8cm on top.

Sprinkle the flour and parmesan mixture inside the cutter to an even thickness. Repeat this process to obtain 6 tuiles that are neither too thick nor too thin...

...as shown here in the photo.

Bake in a fan-assisted oven, preheated to 180°C, for about 15 minutes depending on the oven. You can make the tuiles slightly more golden by extending the cooking time by 2 to 3 minutes. After baking, remove the tray from the oven and let the parmesan tuiles cool to room temperature. The tuiles are very fragile.

Cooking the green asparagus brunoise: Pour the asparagus brunoise into a saucepan.

Cover the brunoise with water just to level...

...and add a generous knob of butter.

Season with fine salt...

...and freshly ground pepper.

Bring everything to a boil and cook for 3 to 4 minutes maximum, just enough to make the asparagus tender.

Drain through a colander lined with a muslin cloth or through a fine sieve when the cooking is finished.

Let drain and cool to room temperature.

Chicken stock: Heat the water. Then add the Ariake chicken stock paste. Dissolve it thoroughly using a whisk into the water as it heats up.

Bring to a boil while mixing with the whisk. Turn off the heat once the paste is completely dissolved.

Pine nuts: I used the pine nuts available on our website.

Preheat an empty frying pan, then pour the pine nuts into it.

Toast the pine nuts gently over moderate heat...

...stirring regularly so that they take on a golden colour on all sides.

Transfer these golden pine nuts into a container and set aside.

Green asparagus: Pour a shallow layer of water into a large frying pan.

Bring the water to a boil and add a knob of butter.

Arrange the asparagus tips in this simmering water, making sure to place them in a single layer. Season with fine salt and freshly ground pepper.

Continue cooking for 5 to 6 minutes, which is the time needed to cook green asparagus.

Check if the asparagus are cooked by inserting the tip of a knife into the centre of a stalk. It should slide in easily.

After cooking, transfer these asparagus tips to a container and set them aside.

Risotto: Finely slice a shallot.

Melt the butter in a large saucepan.

When the butter is melted and sizzling...

...add the diced shallot...

...and let it sweat, stirring regularly with the spatula.

Once the shallot has sweated thoroughly (it must remain white and translucent, with no coloration here)...

...add the Carnaroli rice all at once.

Mix thoroughly with the spatula to toast the rice grains, ensuring they are well coated in butter.

When the rice is well coated and translucent, add the white wine...

...and let it reduce slightly.

Then add the hot stock gradually, ladle by ladle.

When the first ladle is absorbed...

...add a second ladle...

...then let it reduce so that the rice progressively absorbs the liquid.

Then add another ladle, repeating this until the total amount of stock has been absorbed by the rice. You will need to stir continuously to prevent the rice from sticking to the bottom of the saucepan.

Once all the stock has been absorbed...

...our risotto is cooked. Taste the preparation to check the firmness of the rice grains.

Add the powdered parmesan and mix thoroughly. Also add the previously cooked, drained, and cooled asparagus brunoise.

Mix all these ingredients together.

Finishing: Melt a generous knob of butter in a frying pan. Then arrange the blanched asparagus tips in the pan to brown them gently.

Brown these asparagus tips on all sides by turning them over gently without damaging them.

Arrange the risotto on the serving dish. I am showing you a plated presentation.

Cut the asparagus tips in half with the knife.

Place the prosciutto crisps onto the risotto, inserting them vertically to add volume.

Then arrange the halved asparagus stalks on top, overlapping them.

Continue by scattering the golden pine nuts.

Finish with parmesan shavings (shaved off using a vegetable peeler)...

...as well as the parmesan tuiles, gently broken into pieces and inserted into the risotto.

Finally, drizzle a little olive oil over the surface before serving this asparagus, prosciutto crisps & parmesan tuiles risotto to your guests. Bon appétit !