1 lb. fresh asparagus
1 med. onion (1 c. chopped)
3 tbsp. butter or olive oil & 1 tbsp. for the end
1 1/2 c. rice
1/2 c. dry white wine
5 to 5 1/2 c. chicken broth, heated to simmering
1/2 c. freshly grated Parmesan cheese
1/4 c. fresh chopped parsley
Ground black pepper

Cut up asparagus in 2 inch pieces minus the end of stems. Chop the onion. Melt the butter in a large saucepan over medium heat. Saute the onion until soft not brown (2 to 3 minutes). Stir in rice uncooked. Cook for 1 minute, stirring rice into butter and onions. Add the wine and bring to boil, stirring constantly. When most of wine is absorbed add first 1/2 cup of chicken broth.

Cook rice at gentle boil, stirring frequently. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up. Add the asparagus after the first 10 minutes of adding the broth. Use last 1/2 cup of broth if rice still tastes too firm. When ready the risotto will have a creamy sauce. Remove the pan from the heat. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper. Serve at once. Preparation time: up to 1 hour.

Serves 4.