Asparagus And Egg Risotto

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   Melt butter in a large heavy-bottomed saucepan and saute asparagus for 1-2 mins, until just tender. Set aside and cut into 1 inch pieces. Add onion and garlic to same pan and saute for 2-3 mins, until tender. Add rice and cook, stirring, for 1-2 mins. Add wine and simmer for 1-2 mins, until liquid almost evaporates. Add stock, 1 cup at a time, stirring until liquid is absorbed. This will take around 20 mins. Add asparagus and Parmesan. Serve topped with poached eggs.

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