Ingredients for 6 servings:
1. 1 1/4 lbs asparagus, trimmed
2. 2 cups low sodium chicken broth
3. 2 tablespoons extra virgin olive oil
4. 1 1/2 cups chopped onions
5. 1 1/2 cups arborio rice
6. 1/4 cup freshly grated parmesan cheese
7. 2 tablespoons butter
8. 1/4 cup shaved parmesan cheese

Directions:
1. Bring 5 cups salted water to boil in large saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in saucepan). Cut off asparagus tips; reserve. Cut stalks into 1/4-inch thick rounds.
2. In saucepan, combine reserved cooking iquid and broth . Bring to simmer. Reduce heat to low.
3. Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes. Add 3/4 cup hot liquid. Simmer until liquid is absorbed, stirring often. Add asparagus rounds. Cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorved before adding next, about 20 minutes.
4. Mix reserved asparagus tips, grated cheese and butter into rice. Season to taste with salt and pepper. Top with shaved cheese.

Enjoy your meal!