Salut/Hi Mike Tommasi,

le/on Sat, 24 Apr 2004 16:37:35 +0200, tu disais/you said:-

>Whereas end of season, when they are getting a little tougher and not
>quite as tasty, the risotto is an excellent solution. Put most of the
>chopped asparagus in right from the beginning when you add the stock
>to the rice, and save the tender tips for 5 minutes from the end of
>cooking.

Sounds lovely, and I've got a recipe or two. I may well give that a try.
Jacquie & I have "discovered" risotto in quite a big way since two years
ago.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website