Ingredients: Per 6 servings
Thoroughly clean the asparagus, score the white part, tie into bundles so that the tips are all the same height and cut the legs to even them up.
Immerse in boiling salted water, leaving the green part sticking out of the surface.
Cover and leave to boil for about quarter of an hour.
Drain and cut the tips.
Out the white part back into the asparagus cooking liquid and boil for half an hour; then remove the legs of the asparagus, and add more water to that used to cook the asparagus, to reach a total of 6 cups.
Adjust the salt, and boil.
Flavor the rice in the melted butter in which the onion was sautéd and pour in the boiling water.
Finish cooking, stirring from time to time and allowing all the liquid to be absorbed.
Before serving, add the cheese cut into pieces, the asparagus tips and the butter.
Cream well and serve.
In the Lombardy tradition, it is typical to top with grated Parmigiano Reggiano cheese.