Bring a pot of water to the boil with a large pinch of salt. Add the asparagus and boil for about 6 minutes or until just tender. Drain, reserving the cooking liquid and leave the aspargus to cool. Cut the asparagus into small pieces, leaving the heads intact. If the ends of the asparagus are tough, discard them. Reheat the cooking liquid.

Fry the shallots in half the butter for about 5 minutes until soft and transparent. Add the rice all in one go and stir it around until it is heated through and shiny. Then add the first ladleful of hot asparagus cooking liquid. Stir until the liquid has been absorbed, then add some more. Always add small amounts and always wait for the rice to absorb the liquid before you add anymore. When you run out of cooking liquid, begin to add the hot stock a ladleful at a time. Continue this way for about 20 minutes, stirring in the asparagus to heat through right at the end of cooking.

When the risotto is creamy and velvety and the rice grains are swollen but still firm to the bit, stir in the cheese and parsley and season to taste with pepper.

Remove from the heat, over and leave to stand for about 3 minutes. Transfer to a warmed serving platter and serve at onc.