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‘To Stir, with Love’: Cooking asparagus risotto is a combination of chemistry and magic
05-27-2025 8:00 AM

By TINKY WEISBLAT

Next week, I plan to feature rhubarb, one of my favorite spring foods. Today, however, I’m returning to that other beloved seasonal product in our area, asparagus, or spearage as a culinary historian friend calls it. A few days ago, I had a hankering to stir it into some risotto.

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