The Venere Rice Pie with Asparagus is always excellent, whether piping hot or at room temperature. The delicious taste of asparagus, combined with the robust flavor of Venere rice, is a perfect match, and during this period, as they last quite briefly, asparagus is never missing from my table. Not only delicious but also very healthy, asparagus contains only 24 calories per 100 grams and a lot of water. Therefore, they are also suitable for those following low-calorie diets and those with diabetes due to their very low glycemic index. Rich in potassium, vitamins, especially vitamin C, they also have a purifying effect. So why not indulge in a feast of them?
If you like them as much as I do, here are links to some recipes:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz cleaned asparagus
- 2 eggs
- 5.3 oz melting cheese
- 1.8 oz grated Parmesan
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- to taste breadcrumbs
- 7 oz Venere rice
Tools
- 1 Baking Dish
- 1 Cutting Board
- 1 Bowl
- 1 Pan
How to Prepare Venere Rice Pie with Asparagus
To prepare the Venere Rice Pie with Asparagus, start immediately with the rice because, when it’s time to assemble it with the other ingredients, it should be cold.
Boil it in slightly salted water and let it cook for about 20 minutes because it should remain slightly al dente.
In the meantime, clean the asparagus, wash them well to remove any possible soil residue, and dry them.
Cut them in half lengthwise, chop them into small pieces, and sauté them in a non-stick pan with two tablespoons of extra virgin olive oil.
Cook them over medium-low heat for about 15 minutes or until they have softened. Before turning off the heat, adjust the salt and pepper.
Once they have cooled, transfer them to a bowl along with the rice, eggs, and grated Parmesan, and mix everything together.
Grease and sprinkle a baking dish with breadcrumbs, spread half of the seasoned Venere rice on the bottom, and place the pieces or slices of melting cheese in the center.
Then cover with the rest of the rice, level the surface well, and sprinkle it again with breadcrumbs and a drizzle of oil.
Finally, bake in a preheated oven at 356°F and let it cook for about 30 minutes.
Serve your Venere Rice Pie with Asparagus piping hot or at room temperature, especially during the first warm days, it’s delicious.
Tips and Variations
You can certainly store the Venere Rice Pie with Asparagus in the refrigerator for several days, even before putting it in the oven.
The same applies to freezing, if you intend to make a stock to use at another time.
If you prefer, you can use mozzarella instead of melting cheese, although I’m not a fan because it tends to release a lot of liquid.
Did you like my Venere Rice Pie with Asparagus recipe? Follow me on Facebook Instagram and Pinterest for more updates!
