© Mauro Barbolini | Dreamstime
Proceedings
Clean the asparagus and boil the trimmings in the meat broth.
Separately, boil the asparagus tips in salted water for about 6 cm of length, finely chop the rest and boil it for 15 minutes.
Lightly brown the onion in the butter, add the rice, stir well and sprinkle with a little white wine, then gradually add the broth and finally the previously cooked asparagus pieces. Cook the rice for about half an hour.
Serve, garnished with the separately boiled asparagus tips.
