Ciao a tutti!
Now in Umbria it is wild asparagus season but it is difficult to find out the secret places from the local Spellani who are happy to show their treasure and share their recipes but not their hard found stalks! Creamy asparagus risotto simply requires butter, olive oil, a small onion, parsley, lemon, white wine, grated pecorino and of course the slim and tender asparagus spears with cannoli rice.
The broad beans at this time of year are so tender I just sauté them in butter and olive oil for a couple of minutes. Delicious with anything but particularly with roast porchetta and apple sauce.