1 lb. fresh, thin green asparagus
2 qts. lean beef broth
3 oz. short or medium-grain rice, rinsed
2 tbs. fresh butter
3 tbs. grated Parmigiano
How to make the Rice and Asparagus Soup:
Clean and wash the asparagus ends, starting from the tip, breaking them into pieces about 1-in. long (do not use a knife). When you reach the point where you cannot break the asparagus any further, discard whatever is left.
Bring the broth to a boil-and then add the rinsed rice. Cook with the pot covered for 12 min. When the rice is almost ready, add the asparagus. Cook for another 3 min., with the pot uncovered. Remove from heat; add in butter and Parmigiano, and serve.
When cooking rice, you should taste it for doneness, just like pasta. Cooking time depends on the quality, the water and the altitude.