Asparagus Risotto

Peel the asparagus and cook the rods together with the shell in the vegetable broth for 8-10 minutes. Remove the rods, drain well, set aside 2 rods and cut the rest into 2 cm (approximately 3/4 inch) long pieces. Pour the broth through a sieve.

Rinse the lemons in hot water and pat dry. Zest the rind and peel one lemon. Cut into wedges. Squeeze the juice of the second lemon.

Peel the shallot and finely chop. Cook in hot oil until translucent. Add the rice, sauté and pour in the lemon juice. Pour in the broth. Stir occasionally until the risotto rice is creamy and cooked al dente.

Cut the remaining 2 asparagus spears lengthwise into slices and caramelize in 1 tablespoon hot butter until golden brown with the powdered sugar.

Stir in the asparagus pieces with 2 tablespoons parmesan, half the lemon zest, the chervil and the remaining butter into the risotto. Season with salt and pepper and transfer to plates.