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1. Reserve 1 asparagus spear as a garnish.
2. Roughly chop the remaining spears.
3. In a large skillet, heat the butter and leeks over low heat until they are soft.
4. Dissolve 1 chicken bouillon cube into 6 cups of hot water.
5. Pour the broth into the skillet.
6. Add the rice and 1/4 teaspoon of chervil.
7. Bring the mixture to a boil and cook for 10 minutes, or until the rice is done.
8. Add the asparagus and cook for an additional 5 minutes.
9. Using an immersion blender and blend the mixture until smooth.
10. Season, to taste, with salt and pepper.
11. Garnish with chopped ham, chopped parsley and an asparagus spear.
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