Preparation

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3tbsp. butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 minutes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add stock to the rice 1/2 cup at a time until the liquid is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice until the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the Parmesan cheese, the remaining butter, and the asparagus. Add salt and pepper to taste. Serve immediately