Make a vegetable broth by simmering the onion, carrot, and celery in water. Wash and trim the asparagus, slice them into rounds, and set aside.

In a skillet, heat olive oil and finely minced garlic. Sauté until fragrant, then add the clams. Season with salt, black pepper, finely chopped parsley, and ground ginger. Cook until the clams open.

Once the clams have opened, remove them from the pan, place them in a bowl, cover with aluminum foil, and set aside.

Strain the cooking liquid from the clams and set aside.

In the same skillet, heat extra virgin olive oil and finely chopped onion. Sauté until soft, then add the asparagus. Season with salt and black pepper, and cook for about 10 minutes.

After about 10 minutes, remove the asparagus and set aside in a bowl.

In the same skillet, heat olive oil and the remaining finely chopped onion. Sauté until soft, then add the rice and toast for a few minutes.

Deglaze with white wine, then gradually add ladles of vegetable broth, stirring with a wooden spoon.

For the last 15 minutes, add the clams and asparagus. Stir well to combine and continue cooking.

Finally, dissolve the saffron in the reserved clam broth and stir well.

Turn off the heat, remove the pan from the burner, and let the risotto rest for a few minutes.

Plate the risotto and serve topped with finely chopped parsley and black pepper.