Step 1

Heat the butter in a pan. Add the asparagus, sauté for approx. 5 mins., remove.

Step 2

Heat the butter in the same pan. Sauté the onion for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Return the asparagus to the pan, simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.