Asparagus Israeli Couscous "Risotto"

A couple of months ago, at a lunch at Citizen Cake with Sam, I had my first taste of farro. It got me thinking about "alternative" grains, and the uses for them.

So, when I saw a bag of Israeli couscous at Ratto's last month, I had to pick it up. I spend some time mulling over uses for the stuff, and last week, with two big bunches of asparagus in the fridge, I came up with this simple, delicious and utterly Springtime "risotto".

Asparagus & Leek Israeli Couscous "Risotto"

• 1 tbsp olive oil
• 1 large leek, white parts only, thinly sliced
• 3 tbsp unsalted butter
• 2 c. Israeli couscous
• 1 c. mild fish stock (or, just use an extra cup of chicken stock)
• 2 c. chicken stock
• 1 c. dry white wine (avoid particularly aromatic wines)
• 1/2 bag Trader Joe's frozen langoustines (optional)
• 1 large bunch asparagus, ends trimmed
• 2 tbsp aged balsamico
• a handful of parmesan cheese, grated

1. In a risotto pan or large saucepan, saute the leek in olive oil until translucent and just starting to caramelize.
2. Add 1 tbsp of butter to the pan, and allow to brown a bit. Add the risotto, stirring to coat and toast the "grains" lightly.
3. Add one cup of stock, and 1/2 a cup of wine, stirring regularly until absorbed (this couscous is more forgiving than arborio rice, so it can be left unattended for a few moments).
4. Meanwhile, steam the asparagus until they are just the other side of "crisp-tender". Plunge into an ice bath to stop cooking. Cut most of the asparagus stalks into 1" pieces, reserving 4 - 6 stalks for garnish.
5. Continue adding stock and wine to the couscous, stirring consistently, until the grains are cooked through and tender.
6. Stir the cut asparagus pieces into the "risotto", finishing with a tbsp of butter, and seasoning with salt and white pepper as necessary.
7. If using the langoustines, you will want to defrost them under cold running water, and add them with the asparagus.
8. Take the reserved asparagus stalks, and toss with the remaining tbsp of butter and the balsamico until well-coated.
9. Plate, and garnish each portion with two stalks of asparagus and a few "shaves" of parmesan cheese.