Wash the asparagus thoroughly, then peel the tough outer layer from the stalks. (You can skip this step if using thin wild asparagus.) Cut off the tips and separate the stalks, dividing the tough lower part from the more tender upper part.

Blanch the tips in boiling salted water for a couple of minutes, then stop the cooking by placing them in cold water. Drizzle with a little olive oil and set aside. Cook the middle part of the stalks the same way, then blend thoroughly with an immersion blender, adding a splash of the cooking water and a little olive oil. Set the resulting cream aside.

Prepare a broth using the vegetables (or a vegetable bouillon cube) and the tough asparagus stalks. Toast the rice in a dry pan according to your usual method, then deglaze with the white wine. Once the alcohol has evaporated, start cooking the rice, gradually adding the hot broth.

When the rice is more than halfway cooked, add the asparagus cream, stirring continuously. Finish cooking, then remove from heat, cover the pot, and let it rest for a few minutes.

Stir in the cheese and very cold butter until creamy. Serve, garnishing with the asparagus tips and freshly ground pepper to taste.