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20 large green asparagus
20 cl of poultry stock
Garnish : cut off the very fibrous stems of the asparagus. Clean them, wash them, then dry them.
Thinly slice 4 asparagus with a mandolin and keep aside.
Cut the tips of 16 asparagus to 6 cm and peel the last two centimeters. Cut the rest of the asparagus stalks into half, bevel cut the upper part into 2 mm slices and the lower part into a brunoise.
Cooking the asparagus : bring the stock to a boil. Heat a drizzle of olive oil in a casserole dish large enough to hold the asparagus heads flat. Brown them for 2 minutes in very hot oil without browning and lightly salt. Moisten with 15 cl of white stock and cook for 6 minutes, adding stock little by little. The asparagus should be tender and the cooking juice reduced.
Fry the asparagus slices in a drizzle of olive oil for 1 min, then add 2 tbsp of stock. Let cook for 1 minute.
Risotto : peel the onion and chop finely.
Melt 10 g of butter in a sauté pan and sweat the minced onion for 2 minutes without colouring. Pour in the rice, salt lightly and make it pearly. Deglaze with dry white wine and let reduce.
Wet with the boiling white stock as the rice absorbs it. Cook the rice for 18 to 20 minutes, adding the asparagus brunoise halfway through cooking.
Off the heat, whip the risotto with the butter, then add the grated parmesan: it should have a supple and creamy texture. Adjust the seasoning with salt and pepper, then finish with a squeeze of lemon juice.
Mix the cooking juice of the asparagus with the butter, a drizzle of olive oil, and lemon. Add a pinch of pepper. Arrange the risotto in a dome in a deep plate, place 5 heads of asparagus on top and pour a spoonful of the lemony asparagus cooking sauce.
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