Note: See the article on the évasée. Adapted from a school recipe at La Academie de Cuisine Yield: 2 generous servings · 6-8 asparagus · 1 large Portobello mushroom, sliced not too thickly · 2t olive oil · 1 shallot or ½ onion, diced · 1T butter · 1C Arborio rice, or other medium grain …
