Rice with asparagus (2)
Instructions
Brown the sliced onion in 50 g of butter, add the asparagus tips, which you previously salted and boiled to vapor, and rice.
Add 1/2 glass of white wine and bring everything to cooking wetting occasionally with water; stir well.
Put 20 g of butter and grated Parmesan, served by putting in the Centre, an egg cooked in butter.
Ingredients and dosing for 4 persons
- 400 g of rice
- 70 g of butter
- 1/2 onion
- 1000 g of asparagus
- 2 tablespoons of grated parmesan cheese
- 1/2 cup of white wine
- 1 egg