Asparagus Risotto

In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.

Cook 4 minutes.

Drain, reserving 3+1/2 cups cooking liquid.

Place asparagus in a bowl of ice water to stop the cooking process.

Drain and cut the tips off the asparagus.

Cut the stalks into 1/4 inch rounds.

Keep tips and stalks separate.

Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.

Reduce heat to low.

In a large saucepan, heat oil over medium heat.

Add onion and saute 5 minutes.

Add rice and continue sauteing 2 minutes, stirring.

Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.

Add asparagus rounds and 3/4 cup hot liquid.

Simmer, stirring frequently, until liquid is absorbed.

Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.

Mix in the reserved asparagus tips, butter and grated cheese.

Season to taste with salt and pepper.

Place into serving bowls and top with shaved Parmesan.