6 cups chicken stock (or vegetable stock, for vegetarian)
1 ½ pounds fresh asparagus
¼ cup extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
1 teaspoon sea salt
1 garlic clove, chopped
2 cups rice for risotto
½ cup dry white wine
¾ cup freshly grated Parmigiano Reggiano cheese
1 tablespoon unsalted butter freshly ground pepper
Recipe courtesy of Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook, Bantam Books.