Risotto with Asperges

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.

Break the bottom of the asparagus. Cut all the dots well and the rest in pieces of 2 cm.

Put the white asparagus in a pan with water and possibly salt and bring to the boil.

Cook for 10 minutes, turn off the heat and leave in the hot water for 10 minutes. Take them out of the pan with a slotted spoon, keep the moisture.

Keep the dots separate. Cut the rest of the white asparagus into pieces of 2 cm.

Strain the cooking liquid over a measuring cup and measure 1 liter of liquid. If necessary, fill with water. Put in a pan. Keep warm on low heat.

Slice the garlic. Heat the oil in a thick-bottomed pan and fry the garlic for 1 min.

Fry the rice for 1 min. Add the wine and stir until it is absorbed.

Add a dash of cooking liquid and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.

Add the green asparagus after 15 minutes.

Grate the cheese and cut the spring onion into rings.

Remove the pan from the heat. Spoon the pieces of white asparagus, spring onions, butter and ⅔ of the cheese through the risotto. Season with pepper and salt.

Put the lid on the pan. Leave for 3 minutes. Garnish the risotto with the white teaspoons and the rest of the cheese.