Asparagus Risotto, Stalks And All

_Instructions

1. Fill a pot with water and bring it to a boil.
2. Cut or snap off the woody ends of the asparagus. Slice the tender asparagus stalks into pieces. When the water is boiling, blanch the woody ends of the asparagus for 2-3 minutes. Remove them from the water and set aside.
3. Add the tender stems of the asparagus into the water and blanch for 2 minutes. Using a slotted spoon, remove them from the water and set aside. Do not discard the asparagus cooking water; we will use this to make the risotto.
4. In a blender, blend the woody ends of the asparagus stalks with one ladle of cooking water until smooth. Set this puree aside.
5. Heat a large, heavy-based frying pan or pot with olive oil and a knob of butter. Add the onions and garlic and cook until they are soft and translucent.
6. Add the rice and cook gently for 2 minutes to coat the rice with oil.
7. Pour in the white wine and allow it to reduce. Start adding the stock and asparagus water ladle by ladle, allowing each ladle to be absorbed before adding the next. This will take approximately 20 minutes. Continue this process until the rice is al dente.
8. Pour in the asparagus stalk puree, add the cooked asparagus spears, butter, and freshly shaved Parmesan. Season with freshly cracked black pepper and salt.