| • | Blanch asparagus pieces in a large pot of boiling salted water for about 2 minutes.
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| • | Drain and rinse asparagus below ice-cold water.
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| • | Bring chicken broth to simmer in a saucepan, reduce the heat up to low and keep the broth hot.
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| • | Heat olive oil in a heavy large saucepan on normal flame.
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| • | Add chopped up onion and fry until translucent, for about 4 minutes.
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| • | Combine rice with it and stir for about 3 minutes.
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| • | Add dry aside white wine to it and cook until liquid evaporates.
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| • | Continue cooking until rice is tender but still slimly securely in the center and mixture is creamy.
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| • | Add 1 cup chicken broth at a time and stirring continuously, for about 20 minutes.
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| • | Add blanched asparagus pieces and stir until heated through for about 2 minutes.
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| • | Remove it from the fire.
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| • | Add butter to it and stir until incorporated.
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| • | Stir in grated Parmesan cheese and season risotto with table salt and pepper.
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