INGREDIENTS

INSTRUCTIONS

Break the tough ends off the asparagus spears and discard. Cut off the
extreme tips and coarsely chop the rest of the spears. Blanch the
tips in lightly salted boiling water. Remove the tips with a slotted
spoon and set aside.
Cook the spears in the same water until soft. In blender or food
processor, puree the spears with their cooking water to make a thick
stock, add wine, and keep simmering over a low heat.
In a heavy pan, melt half the butter and gently cook the shallot until
soft. Stir in the rice and let it begin to absorb the butter before
adding a ladle of the asparagus stock. Stir until it is absorbed.
Stir in the tips and add another ladle of stock. Keep adding the
stock, a ladleful at a time, taking care not to drown the rice, until
the rice is al dente, about 20 minutes.
You may have to use some boiling water if the stock runs out. Stir in
the remaining butter and the cheese, beat with a wooden spoon, cover,
and leave to stand for 5 minutes. Check salt and serve with black
pepper.
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