clean the asparagus and cut away the stringy parts, then cut the rods into pieces of 3-4cm.
Spread them either in an oven pan or a baking pan and add the oil, salt an pepper and stir until everything is spread evenly
bake on 180°degress celsius for about 20-25 minutes. If you like add some parmesan 2-3 minutes before the asparagus is cooked and gratinate.
take a pot that fits at least 2 liter and heat the butter, add the shallots and glaze them. Do not brown them, they should be white and glazed.
Then add the rice, stir and carefully fry until the whole rice is also glazed and buttery.
Now deglaze with the wine and let it cook until the wine is almost completely vanished.
pour in the broth, stir and turn the heat to lowest point, add the lid and let it simmer. Stir in every 5-8 minutes. Add some more broth if needed.
When the rice is cooked, add the parmesan, stir thoroughly and add salt and pepper to taste.
Now top with the ovenbaked aspargus and enjoy.