Ingredients
One ripe pear
1/4 cup walnuts
1 cup grated asiago cheese
a vegetable bouillion cube
i cup risotto
fresh white asparagus
fresh sage
juice of 1/2 lemon, plus zest
1 Tab extra virgin olive oil
Preparation
Put olive oil in pan and saute walnuts asparagus and pear in olive oil until tender, remove from heat.
In pan, add risotto, 4 cups of water, and vegetable boillion cube. Stire over medium flame until rise has absorbed the liquid. (About 45 minutes)
Add sauteed white asparagus, walnuts to the mix, then add the sage, lemon juice and zest. Plate and add grated asiago cheese.
