Out of the Flower Pot and Into the Frying Pan

Forget roses. The most delightful flower arrangement I’ve seen was a bouquet of tulips and asparagus--perfect for Mother’s Day. Of course, once the asparagus have been admired as foliage, you can turn the stalks into a delicious risotto for mom (or just yourself).

Ham and Asparagus Risotto is a hearty dish with full flavor, yet it’s easy to make. The success of the dish depends upon the quality of the ham; look for one with a smoky taste.

For a brunch or Mother’s Day lunch, accompany the risotto with Gingered Fruit Salad, using strawberries, pineapple and kiwi. For dinner, accompany it with a salad of Belgian endive, avocado and chopped pecans.

HAM AND ASPARAGUS RISOTTO

1 tablespoon olive oil

1 heaping tablespoon minced shallot

1 cup arborio rice

1/4 cup dry white wine

About 4 cups hot chicken broth

1 cup diced smoked ham

1/4 teaspoon dried thyme

1/2 pound asparagus

Salt

Freshly ground white pepper

1/4 cup shredded Jack cheese, or grated Parmesan cheese

Place large skillet over medium heat and add olive oil. Add shallot and saute 2 to 3 minutes. Add rice and saute until grains are coated with oil, 1 to 2 minutes. Add wine and cook over high heat until it evaporates.

Stir in 1/2 cup chicken broth. When most of it has been absorbed by rice, add another 1/2 cup, stirring occasionally. Stir in ham and thyme. Continue adding broth gradually, stirring occasionally, until rice is just tender and creamy.

Meanwhile, snap tough ends off asparagus and break stalks into bite-size pieces. Pour 1/2-inch water into skillet and bring to boil. Add asparagus. Cook until tender, about 10 minutes. Drain well.

Stir asparagus into risotto as soon as cooked. Season to taste with salt and pepper. Stir in cheese. Serve immediately. Makes 2 servings.

Note : Short-grained Italian arborio rice is available in Italian and gourmet food stores.

GINGERED FRUIT SALAD

1 cup sliced strawberries

1 cup fresh pineapple chunks

1 kiwi, peeled and diced

3 (1/4-inch-thick) slices ginger root

1 tablespoon sugar

1/4 cup water

Combine strawberries, pineapple and kiwi in bowl. Place ginger root, sugar and water in small pan and simmer 10 minutes. Remove from heat and let sauce cool 2 or 3 minutes. Pour over fruit and chill 1 hour. Remove ginger root pieces before serving. Makes 2 servings.