Rosmarino pasta looks like long grain rice. In fact, if you cook it like risotto, it will plump up and get creamy in the same way that Arborio rice does. If you can’t find rosmarino, use orzo, which is about the same size. This dish is also delicious with peas, fava beans or chopped broccoli in place of the asparagus.
2 pounds medium asparagus
4 Tbsp unsalted butter
2 large shallots, minced
salt and freshly ground black pepper
approximately 5 cups hot chicken stock
1 pound dried rosmarino or orzo pasta
1/4 cup freshly grated Parmesan cheese + additional Parmesan cheese for passing
Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point where the spears becomes tough. Repeat with remaining spears. Discard tough ends. Cut the spears crosswise into 1/2-inch wide pieces.
Melt the butter in a 6- to 8-quart pot over moderate heat. Add the shallots and saute until softened, about 2 minutes. Add the asparagus and stir to coat with butter. Season with salt and pepper.
Add 2 cups of the hot stock, bring to a simmer, cover and reduce heat to a simmer. Cook until tender, 8 to 10 minutes. Stir in the pasta. Add 2 1/2 cups of the remaining hot stock. Bring to a simmer and cook, stirring frequently, until the pasta is al dente and all the liquid has been absorbed , about 10 minutes. You may or may not need the remaining 1/2 cup stock, depending on the size and shape of the pan and the heat of your stove.
Add it if the dish look too dry; the finished dish should be as creamy as a risotto.
When the pasta is barely tender, remove from heat, cover and let stand 3 minutes.
Stir in the 2/3 cup Parmesan, adjust seasoning and serve in warm bowls. Pass additional Parmesan at the table.
Serves 4.
