Creamy Saffron Risotto

Peel and finely chop the onion. Heat the butter and olive oil and saute the onion until translucent. Add the rice and stir over the heat until the rice looks translucent. Then gradually add the boiling broth, stirring and adding more broth when the last addition has been absorbed. Add the saffron, reserving a few strands and season with salt and pepper. Continue in this way, stirring constantly, for 18-20 minutes. Stir in the Parmesan and butter. Cut the asparagus into pieces and stir in carefully. Spoon into dishes, sprinkle with the reserved saffron, season with pepper and serve.