½ lb. fresh asparagus spears, trimmed and cut into 1” pieces
¾ c. half and half, divided
½ c. grated Asiago cheese, plus additional for garnish
¼ c. butter, cubed
2 oz. pine nuts or silvered almonds, toasted
Salt, black pepper
Instructions
Combine onions, broth, rice and garlic in CROCK POT.
Mix well.
Cover and cook on HIGH 2 hours or until rice is tender.
Stir in asparagus and ½ c. half and half.
Cover and cook on HIGH 20 minutes or until asparagus is crisp-tender.
Turn off heat.
Stir in remaining k1/4 c. half and half, ½ c. cheese, butter, pine nuts, salt and pepper.
Let stand covered 5 minutes. Allow cheese to melt slightly.
Fluff with fork.
Garnish with additional cheese.
Notes
*****To toast pine nuts or almonds, spread in single layer in heavy skillet. Cook over medium heat 1-2 minutes or until nuts are lightly browned, stirring frequently.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/asparagus-risotto-style-rice-with-asiago-cheese/