Instructions: To prepare asparagus: Slice or break off 1 inch or more (the white section)

from the butt end of the asparagus and set aside. Using a sharp knife, cut 3/4 inch off the tips and set aside. Cut the remaining center portions into 1/4 inch dice. Place the small dice in a small saucepan and cover with water. Set aside.

In a large pot, heat the vegetable broth to boiling. Add the reserved asparagus bottom ends (to give flavor to the broth). Reduce the heat and maintain at a simmer.

To make risotto: Heat 1/4 cup butter in a 12- to 14 inch heavy-gauge skillet.

Over medium-high to high heat, add the onions and stir vigorously with a wooden spoon for 2 minutes or more. (The idea is to let the water evaporate from the onion and butter without browning.) Add the rice and continue to stir vigorously until the kernels become translucent and you can see "the eye" at the tip of the kernel. (You do not want any browning to occur.)

Using a ladle, add 1/4 cup hot vegetable broth (do not add asparagus pieces)

to the rice mixture, stirring the rice away from the bottom and sides until the liquid is gone. This is done over medium-high to high heat. Repeat, stirring constantly, until you have used 1 quart (4 cups) vegetable broth. Never stop stirring, or the rice will stick or burn. Again, the idea is to evaporate the liquid to help soften the rice kernels but not release the starch. The rice still will be crunchy to the bite but have a bit of tenderness on the outside of the kernel. Meanwhile, bring the small saucepan with the diced asparagus to a boil. Reduce to a simmer and continue to cook until the asparagus is tender-crisp.

Drain. Remove the rice mixture from the stove and stir in the diced asparagus.

Immediately turn the rice mixture out onto a large cookie sheet or jellyroll pan. With a large spatula, move the rice mixture around in a chopping, turning motion to cool the rice and stop the cooking. The rice kernels should be distinct and not form a creamy rice pudding-like texture. Once the rice has stopped steaming and is partially cool, place the pan in the refrigerator for up to 3 hours. Cool, cover and refrigerate the vegetable broth until you are ready to finish cooking the risotto.

Remove the rice and broth from the refrigerator 15 to 30 minutes before serving. Bring the vegetable broth back to a boil and reduce heat to a simmer.

Place the rice back into the skillet and turn the heat to medium-high. Add 1 to 1 1/2 cups of the hot broth to the rice mixture. (It will be soupy.) Stirring constantly, cook the rice until the liquid is reduced to a cream soup consistency. Repeat until you have used 4 cups of the vegetable broth. During this stage, you are releasing the starch. Taste the rice after 10 minutes. It is done when the rice is tender but firm to the bite. The mixture should be slightly moist but not runny. Stir in 2 tablespoons butter and the cheese. Place the risotto on individual plates. In a small saute pan, melt the remaining 2 tablespoons butter over medium-high heat and quickly saute the asparagus tips until bright green and tender-crisp. Garnish each dish with the tips.

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