Homegrown Asparagus

Will you believe it, I actually was able to harvest our first homegrown asparagus this year. Very small but light and tender. There I was with my handful of green beauties and was wondering what to do with them. After about 3 seconds deep soul searching I decided that risotto is just the best base to let the asparagus shine. Just prepared the risotto as usual and steamed the asparagus for a few minutes, chopped off the bits that weren't too nice and added them to the risotto, a few slivers of lemon zest perfected this simple but amazing spring dinner. A glass of rose rounded the whole lot up to a perfect Sunday afternoon and I was simply amazed how easy it is to make me happy ;-)