Pressure cooker method from Step 4: Stir in 4 cups of the stock and the sliced asparagus stems to the rice. Close the pressure cooker, turn the heat down and cook for 6 minutes. Run cold water over the lid to quickly release the pressure and stop the cooking. Remove the lid. Check the rice for doneness – it should be al dente. Continue onto Step 5.
Trimming asparagus is a pretty basic tip, but helpful to those new to using asparagus. Want to see how it’s done? Check out our video or read on. The woody root ends should not be eaten and need to be snapped off before cooking. Hold the asparagus on either end and bend the spear until it breaks. It will break right where the inedible part ends and the yummy juicy asparagus starts. Or for a less fun and maybe less satisfying way, simply cut the woody ends off — about ½ to 1-inch.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.