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Clean and trim asparagus and cook in lightly salted water until
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tender. Carefully remove the tender tips (1" + 1" again) reserve on
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the side. In a blender puree the rest of the stems with some of the
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water and strain . Add enough of the water to make the required 2
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cups of liquid. Melt butter in oil and sautee the onion. Add the
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rice, mix and gradually add the asparagus broth until all absorbed.
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Continue addin the chicken broth until the rice is cooked. Stir often
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to avoid sticking. When done gently mix in grated cheese and
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asparagus tips. Serve Hot.
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