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1. Remove the hard fibrous parts of the asparagus. Cut the asparagus stems in thin slices and keep aside the heads.
2. Heat the panfry with 10g of butter and cook the asparagus. Add salt and pepper and keep aside on a plate.
3. Peel and mince the onion. Brown it with olive oil over medium heat, salt lightly. Add the rice and stir. When the rice is pearly, pour in the white wine. Let evaporate and pour one ladle of broth. Stir constantly and add broth - ladle by ladle - as soon as it is absorbed until the rice is cooked.
4. Add the butter and parmesan. Mix well. Season with pepper and add the asparagus slices. Mix gently
5. Divide the risotto between the plates. Add the asparagus heads and sprinkle a little bit of parmesan over them. Serve hot.
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