Drain the asparagus and sauté in a pan with garlic and olive oil. Blend with an immersion blender, adding a bit of vegetable broth to make a creamy purée.

Make the zabaglione by whisking 3 egg yolks with 2 1/4 tablespoons water (32 grams) and a pinch of salt over gentle heat until thickened.

Marinate 3 egg yolks in 1/2 cup plus 1 tablespoon Prosecco (130 ml) for at least 10 minutes.

Toast the rice in a pan and add a little salt. Deglaze with white wine, then once the wine has evaporated, add the broth and cook as you would a classic risotto.

Stir in butter, Parmesan cheese, and a bit of black pepper to finish the risotto.

To plate: Spoon the risotto onto a flat plate. Drizzle a spiral of zabaglione over the top, then add the wine reduction made with a little glucose syrup.

Finally, place the marinated egg yolk (drained from the Prosecco) in the center of the risotto. Garnish with edible flowers, asparagus curls, and the cooked asparagus tips.