Asparagus Delights: A Culinary Tribute to Spring
Asparagus, with its slender stalks and earthy elegance, transcends the role of a mere seasonal side dish. This delightful vegetable is often one of the first to grace farmers’ markets and grocery store shelves as the cold grip of winter gives way to the warmth of spring. As the days grow longer and the soil begins to warm, the vibrant green (and white and purple!) spears of asparagus emerge, heralding the arrival of a new growing season.
Renowned for its unique flavor and impressive nutritional profile, asparagus has been cherished for thousands of years, traversing cultures, continents, and centuries. It’s a culinary gem that embodies the essence of spring and the beauty of nature’s bounty.
Photo by Bart Dekimpe on Unsplash
Ancient Origins: A Symbol of Reverence
The history of asparagus dates back more than 2,000 years, with its origins rooted in the eastern Mediterranean and Asia Minor. Early records suggest that asparagus was first cultivated in Egypt, where it was celebrated not only as a food source but also for its medicinal properties. Ancient Egyptians even depicted asparagus in their artwork, reflecting its importance in their culture.
The Greeks and Romans further elevated asparagus to a prized vegetable. In fact, the name “asparagus” comes from the Greek word asparagos, meaning “to spring up,” which perfectly describes its rapid growth and early-season harvest. The Greeks praised asparagus for its health benefits, believing it to have purifying and healing properties. Hippocrates, the father of medicine, is said to have used asparagus to treat various ailments.
The Romans, however, took their love for asparagus to the next level. They cultivated it in their gardens, prized its unique flavor, and even developed preservation techniques to enjoy it year-round. One ingenious Roman method involved freezing asparagus spears high in the Alps so they could be transported back to the emperor during off-seasons. The Romans also coined the phrase “faster than cooking asparagus” to describe something that happened quickly, highlighting how fast and easy it was to prepare.
After the fall of the Roman Empire, asparagus continued to be cultivated and appreciated in Europe, but it wasn’t until the Renaissance that it truly regained its status as a luxury vegetable. By the 16th century, asparagus had become a favorite among European royalty and aristocracy, earning nicknames like the “King of Vegetables” in France. King Louis XIV of France was particularly enamored with asparagus and insisted on having it grown in greenhouses so he could enjoy it year-round. During this time, asparagus became a symbol of wealth and sophistication, frequently appearing at royal banquets and feasts. It was also during this period that white asparagus, grown underground to prevent chlorophyll development, became popular for its delicate flavor and pale, elegant appearance.
Asparagus made its way to North America with European settlers in the early 1600s. Colonists brought asparagus seeds and crowns to the New World, where it quickly became a cultivated crop. Thanks to its adaptability, asparagus thrived in the fertile soils and mild climates of regions like New England and the Mid-Atlantic, eventually spreading to other parts of the continent. By the 19th century, asparagus had become a staple in American gardens and kitchens, appreciated for its versatility and nutritional value.
Today, the United States is one of the leading producers of asparagus, with top-growing regions including California, Michigan, and Washington. These areas provide the sandy soils and temperate climates that asparagus needs to flourish. Asparagus is now enjoyed worldwide, with China, Peru, Mexico, and the United States ranking as the top global producers. It has become a culinary favorite, celebrated for its flavor, nutritional benefits, and versatility. Available in green, white, and even purple varieties, asparagus has something to offer for every palate and dish.
Modern farming techniques have also made asparagus more accessible than ever, though its springtime harvest still holds a special charm. For many, the arrival of fresh asparagus at markets signals the start of a new growing season, making it a beloved symbol of spring.
Fun and Surprising Facts About Asparagus
Asparagus is not only a delicious springtime vegetable but also a fascinating one! Here are some fun and surprising facts that you might not know about this remarkable superfood:
It Grows Fast—Really Fast!
In peak season, asparagus can grow an astonishing 6 inches in a single day under ideal conditions! This rapid growth is one of the reasons why it’s such a sought-after vegetable during the spring months.
It Comes in More Than One Color
While green asparagus is the most common variety, it actually comes in several colors! There are purple and white varieties as well. White asparagus is grown underground to prevent chlorophyll development, giving it a milder flavor compared to its green counterpart. On the other hand, purple asparagus tends to be sweeter and more tender, thanks to its higher sugar content.
It Can Live for Decades
Once established, an asparagus plant can continue producing tender spears for an impressive 15 to 20 years. This longevity makes it a worthwhile investment for gardeners, allowing them to enjoy fresh asparagus for many seasons to come.The Smell After Eating Asparagus? That’s Real—and Genetic
Have you ever noticed a peculiar smell in your urine after enjoying asparagus? That’s not just your imagination—it’s a real phenomenon! Some people produce sulfur-containing compounds in their urine after consuming asparagus, and others have the ability to smell it. Interestingly, not everyone can do both; some individuals can’t produce the odor, while others can’t detect it at all.It Was Once Considered an Aphrodisiac
Thanks to its phallic shape and stimulating properties, asparagus has long been regarded as a love-enhancing food. Historically, it was thought to have aphrodisiac qualities, adding a romantic flair to this already intriguing vegetable!
Preparing and Cooking Asparagus
Asparagus is quick and easy to prepare, making it a fantastic addition to any meal. Here’s a simple guide to help you get started:
Step 1: Trim the Woody Ends
To begin, hold a spear near the base and gently bend it. It will naturally snap at the point where the tender part ends and the woody base begins. Use this as a guide to cut the remaining spears in the bunch with a knife for efficiency.
Step 2: Rinse
Next, give the stalks a thorough rinse under cold water to remove any dirt or sand, especially in the tips where soil can hide.
Step 3: Choose Your Cooking Method
Asparagus is wonderfully versatile and can be prepared in several delicious ways.
Here are some popular cooking methods:
Steamed: Place the spears in a steamer basket over boiling water for 3–5 minutes. This method preserves nutrients and keeps the stalks tender-crisp.
Roasted: Toss the asparagus with olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 10–15 minutes until slightly browned and flavorful.
Grilled: Brush the asparagus with oil and grill for 2–4 minutes per side for a delightful smoky flavor.
Sautéed: Cut the spears into pieces and cook them in a hot pan with oil or butter for 5–7 minutes, stirring occasionally.
Boiled: Blanch the asparagus in salted boiling water for 2–4 minutes, then plunge into ice water to stop the cooking process—perfect for salads!
Don’t forget that you can also enjoy asparagus raw! Thinly shave it into ribbons for a fresh salad or chop it and toss it with lemon and Parmesan for a light dish.
Follow along with cooking legend and cultural icon Julia Child as she demonstrates the French way of cooking asparagus on the classic show “The French Chef”.
Asparagus in the Kitchen: Serving Suggestions
Asparagus is as comfortable in a gourmet dish as it is in a simple weeknight meal. Some serving ideas include:
Asparagus and poached eggs on toast with a drizzle of hollandaise or balsamic glaze
Creamy asparagus soup with leeks or potatoes
Grilled asparagus salad with arugula, goat cheese, and toasted almonds
Asparagus risotto with lemon zest and Parmesan
Stir-fried asparagus with garlic, ginger, and soy sauce
Wrapped in prosciutto and baked for an elegant appetizer
Growing Your Own Asparagus
For those with a little garden space and some patience, asparagus is a rewarding perennial crop. While it takes a few years to mature, it can produce delicious spears for up to two decades with proper care.
Asparagus can be grown in many parts of the world, but it particularly flourishes in cooler regions with longer, colder winters. These conditions help the plants establish strong root systems, which are crucial for their long-term productivity.
Some of the top regions for asparagus cultivation include:
California: Known for its mild climate, California is one of the leading producers of asparagus in the United States, particularly in the San Joaquin Valley.
Michigan: With its cooler climate and fertile soil, Michigan is another significant asparagus-growing state, benefiting from the seasonal temperature variations.
Washington: This state also provides ideal conditions for asparagus, with its rich, well-drained soils and suitable climate.
New Jersey and Pennsylvania: These states have a long history of asparagus cultivation, thanks to their favorable growing conditions.
To thrive, asparagus requires specific environmental conditions:
Full Sunlight: Asparagus plants grow best in full sun, meaning they need at least 6 to 8 hours of direct sunlight each day. This exposure helps promote healthy growth and robust spears.
Soil Requirements: Asparagus prefers well-drained, sandy soils that are rich in organic matter. The ideal soil pH for asparagus is between 6.5 and 7.0, as it does not tolerate extremely acidic conditions. Good drainage is crucial to prevent root rot and other diseases.
Sheltered Site: A sheltered location can protect asparagus from harsh winds and extreme weather conditions, allowing the plants to grow more effectively.
Irrigation Needs: In more arid regions, some irrigation may be necessary to maintain adequate moisture levels. However, care should be taken to avoid overhead irrigation, which can create a favorable environment for foliar diseases.
Temperature Considerations: Asparagus benefits from a period of dormancy during colder months, which helps the plants build strength for the growing season. Therefore, regions with distinct seasonal changes are ideal for asparagus cultivation.
Wild Asparagus: Nature’s Delicate Delicacy
Wild asparagus, often referred to as Asparagus officinalis, is the same species as the cultivated variety but grows naturally in the wild without human intervention.
Asparagus plants are dioecious, meaning that there are separate male and female plants. Male plants produce larger quantities of pollen and usually develop more robust spears, which contribute to higher yields in cultivated varieties. Female plants, on the other hand, produce small green berries after successful pollination. These berries gradually ripen to a bright red or orange color as they mature and each one typically contains 1 to 3 seeds of the plant.
Wild asparagus usually has thinner, more slender stalks compared to cultivated varieties. The spears tend to be less uniform in size and shape, showcasing a more rugged appearance. The flavor of wild asparagus is often described as more intense and earthy than its cultivated counterpart, offering a unique taste experience for those who forage for it.
Foraging for Wild Asparagus
Foraging for wild asparagus can be a rewarding experience, but it’s essential to know when and where to look. The best time to find wild asparagus is in early spring, typically between March and May, when the young shoots begin to emerge. Here are some tips for foraging:
Look for the shoots: Wild asparagus shoots break through the soil and can often be spotted peeking up through the ground.
Identify the plant: Wild asparagus has feathery, fern-like foliage that distinguishes it from other plants. Be sure to confirm its identity before foraging.
Harvest responsibly: When harvesting wild asparagus, only take what you need and leave enough for the plant to continue growing and reproducing.
What Does Asparagus Taste Like?
Asparagus has a distinctive flavor that many describe as grassy, earthy, or slightly nutty, with a hint of sweetness when it’s fresh and properly cooked. Younger, thinner stalks tend to be more tender and mild, while thicker stalks develop a deeper, more pronounced flavor. When roasted or grilled, asparagus takes on a slightly caramelized edge that enhances its savory richness.
Preparation methods can greatly influence its taste—steamed asparagus is soft and delicate, while roasting or sautéing brings out a toasty, umami quality. Asparagus pairs beautifully with a variety of flavors, such as lemon, garlic, olive oil, butter, and cheese (especially Parmesan or goat cheese), as well as herbs like thyme or dill. Its versatility makes it an ideal ingredient that shines in dishes ranging from risottos and pastas to quiches and stir-fries.
How to Buy the Best Asparagus
When shopping for asparagus, freshness is key. Here's what to look for:
Firm stalks: They should be straight and firm, not limp or shriveled.
Tightly closed tips: The tips should be compact and not mushy or flowering.
Bright color: Green asparagus should be vibrant, while purple and white varieties should look fresh and rich in their respective hues.
Uniform size: Choosing stalks that are similar in thickness helps ensure even cooking.
If you’re buying from a farmers’ market or local grower, ask when it was harvested. The fresher the asparagus, the better the flavor and texture.
How to Store Asparagus
To keep asparagus fresh once you bring it home, treat it like a bouquet of flowers:
Trim the ends of the stalks (about half an inch).
Stand the spears upright in a glass or jar with about an inch of water.
Loosely cover the tops with a plastic bag.
Refrigerate. Stored this way, asparagus can last up to a week or more.
If you don’t have space in your fridge for a jar, wrap the cut ends in a damp paper towel and place them inside a plastic bag.
To preserve asparagus long-term, blanch it in boiling water for 2–4 minutes (depending on thickness), then transfer to an ice bath. Pat dry and freeze in a single layer before transferring to freezer bags.
Image by -Rita-👩🍳 und 📷 mit ❤ from Pixabay
What Makes It So Good For You?
Asparagus is a nutrient-dense vegetable that delivers a lot of health benefits for very few calories! In just 100 grams (about 6-8 medium sized spears) you get 20 calories, 2.2 g protein, 3.9 g carbs, 0.2 g fat, and 2.1 g fiber. It’s loaded with key nutrients, including half your daily vitamin K needs, plus vitamin A, vitamin C, iron, copper, and good amounts of folate, potassium, calcium, and magnesium.
Asparagus supports cardiovascular wellness with anthocyanins that help reduce the risk of heart disease and heart attacks, folate to lower homocysteine levels, and potassium to support healthy blood pressure.
With both soluble and insoluble fiber, asparagus promotes regularity and gut health. It also contains inulin, a prebiotic that feeds good gut bacteria.
Packed with powerful antioxidants, including rutin and quercetin, asparagus helps reduce inflammation and fights free radicals that cause oxidative stress.
Asparagus may help stabilize blood sugar and support healthy cholesterol levels by enhancing bile acid binding.
Other benefits include its natural diuretic properties that support urinary tract health, natural mood booster, increased cognition and bone strength, as well as containing compounds linked to cancer prevention.
Note: if you’re on blood thinners or prone to kidney stones or gout, talk to your doctor before increasing your intake due to its high vitamin K and purine content.
Spice Spotlight
Black Pepper
One of the World’s Most Commonly Used Spices
Black pepper is simple, familiar, and always within reach on the table. From ancient medicinal uses to modern kitchens, black pepper has long reigned as the "King of Spices," adding bold flavor and subtle complexity to dishes across every cuisine.
Black pepper (Piper nigrum) has been cultivated for over 4,000 years, originating in the tropical forests of the Malabar Coast of India—present-day Kerala. In ancient times, pepper was so valuable it was known as “black gold.” It wasn’t just a seasoning but a form of currency, tribute, and power.
The ancient Egyptians used peppercorns in mummification rituals (peppercorns were found stuffed in the nostrils of Ramses II). Greeks and Romans were enthusiastic consumers, and by the 1st century CE, pepper was regularly traded across the Mediterranean and into Europe via overland spice routes. The spice has been cultivated in India for thousands of years and was introduced to the Western world following the conquests of Alexander the Great in the 4th century BCE.
During the Middle Ages, black pepper became a luxury good throughout Europe, often reserved for the elite. In fact, pepper was so prized that it was sometimes used to pay rent or taxes. The desire to control the spice trade even played a major role in global exploration—Portuguese explorer Vasco da Gama’s voyage around the Cape of Good Hope in 1498 was aimed at reaching India and securing direct access to the source of pepper.
Today, Vietnam is the world’s leading producer of black pepper, followed by countries like India, Brazil, and Indonesia.
Black Pepper Around the World
Historically, black pepper has been highly valued, sometimes referred to as "black gold." It was so precious that it was used as a form of currency in ancient times, serving as payment for taxes, tributes, and even dowries.
While black pepper is ubiquitous in many Western cuisines, its presence varies across different cultures. In the United States, for example, it is common to see recipes conclude with "season to taste with salt and pepper," highlighting its essential role in flavoring. However, in some culinary traditions, black pepper may not be as prevalent, indicating a diverse range of spice preferences around the world. Pepper is a staple in these global cuisines:
India: Used in spice blends like garam masala and as a key seasoning in curries and dals.
Thailand and Vietnam: Fresh green peppercorns are used in spicy stir-fries and seafood dishes.
Italy: Black pepper is central to many pasta dishes and rustic meats.
Middle East: Found in spice blends like baharat and often used in kebabs and rice dishes.
France: In sauces like au poivre and as a key flavor in pâtés and terrines.
What Does Black Pepper Taste Like?
Black pepper has a sharp, pungent bite and a warm, earthy heat. Its flavor is derived primarily from a compound called piperine, which gives it its signature spicy kick—different from the capsaicin heat found in chili peppers. Piperine activates the taste buds and stimulates the salivary glands, enhancing the overall flavor of food.
Freshly ground black pepper has a more intense, complex taste than pre-ground varieties, with hints of citrus, pine, and floral notes beneath its bold surface. It’s one of the few spices that works across sweet and savory applications, adding depth without overwhelming other flavors.
The Many Forms of Black Pepper
Black pepper comes in several forms, each with subtle differences:
Whole peppercorns: Best for grinding fresh; they retain full flavor and essential oils.
Coarsely ground: Adds texture and heat, great for rubs and crusts.
Finely ground: More subtle and evenly distributed, used in sauces and dressings.
Tellicherry peppercorns: A premium variety from India, larger and more aromatic than standard peppercorns.
Green, white, and red peppercorns: All from the same plant, processed differently to create variations in flavor, color, and intensity.
Fun and Surprising Facts About Black Pepper
Black peppercorns are berries: They’re actually the dried fruit of the flowering vine Piper nigrum.
It was once worth more than gold: During the Roman Empire, one pound of pepper could buy a slave.
Pepper sparked exploration: The Age of Discovery was fueled, in part, by Europe’s hunger for pepper and other spices.
It’s used in perfumery: Pepper oil has spicy and woody notes that appear in some fragrances.
Piperine gives it power: It makes up 5–9% of pepper’s weight and is responsible for both flavor and medicinal properties.
How to Buy the Best Black Pepper
When buying black pepper, quality matters. Here’s what to consider:
Whole peppercorns: For maximum flavor, choose whole peppercorns and grind them fresh. Look for dark, uniform, and slightly wrinkled peppercorns with a strong aroma.
Origin: Tellicherry peppercorns from India and Kampot pepper from Cambodia are considered premium.
Grind size: Choose a grind that matches your use—fine for dressings, coarse for steaks, cracked for pastas or vegetable dishes.
Freshness: Pre-ground pepper loses flavor over time. If you must buy ground, go with small quantities and use it quickly.
Store pepper in an airtight container away from heat and light to preserve its essential oils and pungency.
Cooking with Black Pepper
Black pepper is one of the most versatile seasonings in the kitchen. A pinch enhances everything from meats and vegetables to soups, sauces, and even desserts.
Basic Tips:
Use freshly ground pepper: It has more complex flavor and aroma than pre-ground.
Add at the right time: Ground black pepper can become bitter if overcooked, so add it toward the end of cooking for best flavor.
Pair it with salt smartly: Black pepper enhances flavor differently from salt—it adds heat and depth, while salt sharpens and balances.
Layer it: Use a bit while cooking and a bit more at the end for a more dynamic flavor.
What Can Black Pepper Do For Your Health?
This spice is surprisingly rich in nutrients, with a composition that includes about 37% carbohydrates, 26% protein, 24% fiber, and a small amount of healthy fats. It also provides essential minerals and micronutrients. What really sets black pepper apart is piperine, the compound responsible for its distinctive heat. Piperine makes up 2–10% of the peppercorn and delivers many of its health benefits.
Piperine helps your body absorb nutrients more efficiently. It slows down metabolism of certain compounds, making vitamins and minerals like calcium, selenium, and especially curcumin (from turmeric) more bioavailable. Studies suggest black pepper may enhance insulin sensitivity, improve glucose metabolism, and help reduce fasting blood sugar, and HbA1C levels.
Black pepper stimulates digestive enzymes and hydrochloric acid in the stomach, promoting better digestion and reducing bloating, gas, and indigestion.
Historically, traditional medicine uses black pepper to treat respiratory issues, digestive troubles, muscle pain, headaches, and even infections. It’s a powerful ally for overall health.
Growing Black Pepper (If You're Adventurous)
Black pepper comes from a tropical, flowering vine. Growing it at home is possible if you have the right conditions:
Climate: Needs consistent warmth and high humidity—best grown in greenhouses or indoors in colder climates.
Soil: Well-drained, slightly acidic soil with organic matter.
Support: It’s a climbing plant, so it needs a pole or trellis to grow upward.
Time: Plants can take 2–4 years to produce peppercorns, but they’re beautiful and rewarding to grow.
Let’s get cooking!
Asparagus is one of the easiest veggies to cook - just trim the ends and go. No peeling, no fuss with a simple, fresh flavor that feels impressive but is totally beginner friendly.
Grilled Black Pepper Asparagus with Sweet & Spicy Glaze
Grilled asparagus gets a bold upgrade in this Grilled Black Pepper Asparagus with Sweet & Spicy Glaze recipe that features the sharp bite of black pepper, a sweet & spicy glaze, and a bright pop of fresh lemon. The natural earthiness of asparagus pairs beautifully with the smoky char from the grill, while the glaze adds just the right balance of heat and sweetness. A final splash of lemon juice and a sprinkle of zest bring a fresh, citrusy finish that ties everything together. With just a handful of ingredients, this dish is quick to prepare but full of complex flavor—perfect as a vibrant side or a light, seasonal main.
Grilled Black Pepper Asparagus with Sweet & Spicy Glaze
Ingredients
- 1 lb fresh asparagus, ends trimmed
- 1 tbsp olive oil
- 1 1/2 tsp freshly cracked black pepper (more if you like it bold)
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1 tbsp raw honey (or pure maple syrup)
- 1 tsp sriracha sauce (adjust to taste)
- 1 tsp balsamic vinegar
- juice and zest of 1/2 lemon
Instructions
- Preheat your grill to medium-high heat (400 - 425 degrees F). If using a grill pan, preheat it on the stovetop over medium-high heat.
- Whisk together the honey, sriracha, and balsamic vinegar in a small bowl. Set aside.
- Toss the trimmed asparagus with the olive oil, black pepper, salt, and garlic powder so it is evenly coated.
- Place the asparagus directly on the grill grates (or use a grill basket). Grill for about 4 - 5 minutes, turning occasionally, until nicely charred and tender but still crisp.
- In the last 1 - 2 minutes of grilling, brush the glaze over the asparagus, turning to coat all sides. Let it caramelize slightly without burning.
- Transfer to a serving platter and drizzle with any remaining glaze. Squeeze the fresh lemon juice on top and finish with the lemon zest.
Notes
- For extra heat, add a pinch of crushed red pepper flakes to the glaze.
Shrimp & Asparagus Risotto with Black Pepper and Dill
Creamy, comforting, and full of vibrant flavor, this Shrimp & Asparagus Risotto with Black Pepper and Dill is a spring-inspired dish that feels both elegant and approachable. It starts with arborio rice slowly simmered in warm broth, stirred gradually to create that signature creamy texture without any cream. Crisp-tender asparagus and the perfectly pink and juice shrimp are folded into the rich, perfectly stirred risotto making both indulgent and wholesome.
A generous crack of black pepper brings subtle heat, and fresh dill adds a bright, herbal finish that ties everything together beautifully. Finished with a touch of lemon juice and grated Parmesan for richness and balance, this risotto is a satisfying one-pan meal that’s perfect for a relaxed dinner or a special gathering.
It’s simple enough for a weeknight, yet impressive enough to serve guests.
Shrimp & Asparagus Risotto with Black Pepper and Dill
Ingredients
- 3 tbsp olive oil, divided
- 3 tbsp butter, divided
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1" pieces
- 1 red bell pepper, diced
- 4 cups chicken or vegetable stock, warmed
- 1/2 cup diced onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (sub with broth)
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 - 2 tsp coarsely ground black pepper (or more to taste)
- salt, to taste
- zest of 1 lemon
- 4 tsp fresh chopped dill (plus more for garnish)
Instructions
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Season the shrimp with a little salt and 1/2 tsp black pepper. Cook for 2 - 3 minutes per side, until just pink and cooked through. Remove from the pan and set aside.
- In the same skillet, ad 1/2 tbsp olive oil. Sauté the asparagus and red bell pepper together for 4 - 5 minutes, until the asparagus is bright green and tender crisp and the peppers are slightly softened. Set aside with the shrimp.
- In a heavy pot, heat the remaining 1 1/2 tbsp olive oil and 1 tbsp butter. Add the onion and sauté about 5 minutes until soft.
- Stir in the arborio rice and toast for 1 - 2 minutes until the edges look translucent.
- Add the wine (or 1/2 cup stock), and cook, stirring, until it is absorbed.
- Add warm stock 1/2 cup at a time, stirring often and letting each addition absorb before adding more. Continue the adding and cooking for about 18 - 20 minutes, until the rice is creamy and just al dente (tender but with a firm bite).
- Stir in the remaining 1 tbsp butter, parmesan cheese, 1 - 1 1/2 more black pepper (adjusting to taste), lemon zest, cooked shrimp and vegetables, and chopped dill. Taste and adjust salt as needed.
- Plate the risotto in warm bowls, top with extra dill, a little more Parmesan, and a few grinds of cracked black pepper.
There you have it!
Thanks for joining me. Until next time, nourish well, season boldly, and cook with joy. 🌟