 Hi, I'm Susie from Just Crumbs and I am an ambassador for Proudest Made Simple. Let's celebrate Ontario asparagus season by making Italian rice balls better known as Arancini. Wash your asparagus and divide into two. Finely chop one half into small pieces about half a centimeter to one centimeter in size. Set the other half of the asparagus to the side. Bring the stock to a boil and cook the asparagus for about two minutes. Remove the asparagus from the pot and refresh under cold running water. Stir in the egg and chop the asparagus into the risotto and season. Shape into balls and coat in breadcrumbs. The risotto mixture should be stiff so that it holds its shape when rolled into balls. If it's too runny, spread it on an oven tray and bake for a few minutes to dry it out a little. Heat the oil in a shallow pan. Test the temperature by sprinkling in a few breadcrumbs. They should sizzle. We'll fry the rice balls in hot oil until golden and crispy, about five minutes. Turn them regularly to ensure even browning. Meanwhile, turn the broiler on and coat the remaining asparagus with a few tablespoons of olive oil and season with salt and pepper. Roast under the broiler until charred. Serve the rice balls atop the charred asparagus. I recommend you make a double batch of this because it's going to be a really popular dish in your home. My family loves it hot and we serve it as a starch portion of our meal. And another good thing is it's a wonderful addition to your buffet table because it tastes super yummy at room temperature. Please like, comment, and subscribe for more Proudest Made Simple. See ya!