| • | Blanch asparagus pieces in a big pot of boiling salted water for about 2 minutes.
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| • | Drain and rinse asparagus under cold water.
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| • | Bring chicken broth to simmer in a saucepan, reduce the heat to low and keep the broth hot.
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| • | Heat olive oil in a heavy large saucepan on medium flame.
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| • | Add chopped onion and fry till translucent, for about 4 minutes.
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| • | Combine rice with it and stir for about 3 minutes.
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| • | Add dry white wine to it and cook till liquid evaporates.
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| • | Continue cooking till rice is tender but still slightly firm in the middle and mixture is creamy.
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| • | Add 1 cup chicken broth at a time and stirring continuously, for about 20 minutes.
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| • | Add blanched asparagus pieces and stir till heated through for about 2 minutes.
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| • | Remove it from the fire.
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| • | Add butter to it and stir till incorporated.
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| • | Stir in grated Parmesan cheese and season risotto with salt and pepper. |
