Gluten-free broccoli curd

Preparation

• Preheat the oven to 200 degrees. Start by soaking the oat roots in plenty of water for half an hour.
• While the oats are soaking you can start preparing the asparagus. Wash the asparagus and cut off the knobs (fry these in a drizzle of oil and use to finish the dishes). Peel the asparagus spears with a paring knife, and transfer to a baking tray. Season with salt and pepper, and add a splash of olive oil. Bake in the oven for 10-15 minutes until the asparagus is cooked.
• When the asparagus is cooked, rinse with cold water and transfer to a blender. Add the oat cream and blend until the mixture foams. Check the taste and season if necessary.
• Chop the leek into small cubes. Drain the oat roots and rinse with cold water. Heat a large pan over medium heat. Sauté the leeks in a splash of oil. Add the oats and fry until they start to smell deliciously toasted. Add the wine, lemon juice and lemon zest. Allow the wine and lemon to soak into the semolina for a few minutes.
• Add 5 dl of vegetable stock and let the risotto stew until the liquid is absorbed. Save the last dl of vegetable broth and add it gradually as needed, depending on whether your risotto needs more liquid or not.
• When most of the vegetable broth has been absorbed (about 20 minutes on low heat) and the oatmeal seems to be cooked, it is time to add the asparagus cream. Add the asparagus cream a spoonful at a time until the consistency is creamy to your liking. Check the taste and season with salt and pepper if necessary.
• Serve the gluten-free asparagus pasta with fried asparagus noodles. Finish with lemon zest and fresh parsley.
  
  Emma Ranne | Nordic Sun Beams