Asparagus Risotto

Asparagus is probably my favorite vegetable. If it is not my favorite it is probably sharing the first place with eggplant. Eggplant is pretty awesome as well but all of the flash lights are facing towards asparagus today. I just love the creamy and the fibrous texture of a vivid and fresh asparagus. The only sad thing is that you can only eat them in April or May. I am not talking about the canned version here. You know, the ones that swim in salty water, the ones that probably look like asparagus but is completely different as taste from the fresh asparagus. 

The first time I had asparagus was when my mom cooked it after she came from a trip to Germany in spring. I didn't know that it was very popular in Germany. I also didn't know that kind of a vegetable existed. She just boiled them and then gave it a toss with butter and some lemon juice in a pan. It was yummy. So you can also cook the asparagus this way. 

Weird fact: In Turkish asparagus literally means "birds don't land". It means that birds do not land on this vegetable. Maybe it is too spiky for birds to land on. Or maybe because of something that we have no idea about. 

I always cook the asparagus like my mom does. But I was bored and bored of the same style and I was craving for a creamy risotto. So I thought why not? I had absolutely no idea about the outcome of the dish but it turned out to be pretty amazing. So here is the recipe for a creamy asparagus risotto.