Makes 4 servings. Difficulty
3/4 cup arborio rice 6 thin asparagus spears 1 teaspoon of extra-virgin olive oil 1 garlic clove, minced 1 red bell pepper, diced 2 Tablespoons fresh basil, chopped 3 Tablespoons good quality extra-virgin olive oil 1 Tablespoon red wine vinegar 2 Tablespoons parmesan cheese Kosher salt Freshly ground black pepper
In a large saucepan, bring 5 cups of water to a boil. Stir in 2 teaspoons kosher salt. Add rice and cook over medium heat until al dente, about 10 minutes. Drain in a colander; rinse and drain again.
Place rice in a large salad bowl.
Bring a medium skillet of salted water, about 2 inches deep, to a boil. Add asparagus and cook until just tender, about 3 minutes. Drain and submerge in ice water to stop cooking process and bring out bright green color. Cut into 1 inch pieces and set aside.
Heat a teaspoon of extra-virgin olive oil over medium heat. Add garlic; sauté for 30 seconds. Remove from heat and let cool slightly.
Add asparagus, garlic, bell pepper and basil to rice; toss to blend. Drizzle with 1 tablespoon of red wine vinegar and 3 tablespoons extra-virgin olive oil. Toss to blend. Add parmesan cheese and toss to blend. Serve at room temperature.