Asparagus and Pea Soup
2 bunches asparagus 1L vegetable oil2 tbsp olive oil1 onion, diced1 cup arborio rice25g butter1 cup peas, thawedsalt and pepper Trim the asparagus. Slice spears into half cm slices, leaving the tops longer for garnish.Heat the stock in a medium-sized saucepan and simmer the asparagus for 1-2 mins.Remove the asparagus from the stock with a slotted spoon and set aside.Heat the olive oil in a large heavy based saucepan over medium heat. Add the onion and cook for 3-4 mins until soft but not brown. Stir through the rice for 1 min until grains are coated evenly. Add the warm stock,1 cup at a time, letting the liquid absorb between each addition. Make sure the rice is always just covered. After 15 – 20 mins remove the pot from the heat. When the rice is cooked, add the butter, peas, and asparagus. Toss to combine, warm through, season to taste.