Cut off the top “flower” part and tough bottom ends of the asparagus spears.

Save the tops and throw out the bottoms.

Slice the middle sections of the spears into ¼ inch pieces. Set aside.

Heat the oil in a large pan over medium heat.

Toss the asparagus tops in the oil and sauté for a minute or two, remove with a slotted spoon and set aside.

Add shallots (or onion) to the pan and cook, stirring occasionally, until softened, about 2 minutes.

Add garlic and stir for a minute and then pour in all of the rice.

Stir the mixture for a minute or two to coat the rice in oil and slightly toast it.

Pour in about 1/2 cup of the broth and continue to stir.

As the water is absorbed and the rice thickens, keep adding in the broth in 1/2 cup increments.

About 20 minutes into the process, add the sliced asparagus, lemon zest, herbs, wine, butter and 1/2 cup cheese and continue to stir (add coconut milk here for vegan risotto)

Taste a bit of the rice to check that it is firm but tender.

Add additional water if necessary.

Season generously with salt and pepper.

The risotto should take about 30 minutes to cook.

Serve with a drizzle of olive oil, a sprinkle of the remaining cheese and garnish with the asparagus tops.

Makes 2 entree or 4 side servings.