Instructions: To make the vanilla syrup, place all the ingredients in a pan and simmer to reduce to a syrupy consistency, season to taste, then strain. Trim the white bottoms from the asparagus and blanch in some boiling salted water for about 30 seconds then refresh straight into iced cold water. Allow to cool then trim off the tips about 7cm (3 inches) from the top and keep separate for the garnish.

For the risotto, sweat the onion and garlic in the butter, then add the rice and cook for about 3-4 minutes. Pour on the wine and a little stock. Stir, simmering, until all the rice has absorbed the liquid. Add more stock, as necessary until the rice is tender and of a creamy consistency. Add the stalks of the asparagus, not the spears, that have been chopped and a few tbsp of Mascarpone cheese.

To finish the risotto add the chopped chervil, chives and some of the vanilla syrup to taste and season well with the salt and pepper.

Spoon the risotto on a plate and drizzle with some of the remaining vanilla syrup and some basil oil around the plate. Garnish with the glazed asparagus tops tossed in a little hot butter and some freshly picked chervil.

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