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1
Snap the woody bottoms from the asparagus, then wash the spears and peel the bottom parts. Blanch them in boiling water for 2 minutes, and then shock them in ice water. Cut the top halves diagonally into 1/2 inch lengths and set them aside.
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2
In a saute pan over medium heat, warm 2 tablespoons of olive oil. Add half the shallots and cook them until they are translucent. Add the asparagus bottoms and cook for 3 minutes more. Season them with the salt and pepper, and add 1/2 cup of the vegetable broth. Simmer for another 3 minutes, or until the asparagus stalks are tender but still firm. Process the mixture in a blender of food processor and set aside.
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3
In a 4-quart casserole over medium heat, warm 4 tablespoons of olive oil. Add the onion and cook until golden. Add the rice and stir to coat the grains. Add the remaining wine and stir until it has evaporated. Add a ladle of simmering broth to the rice and stir. When the liquid has been absorbed, add another ladle of broth. Continue in this way, letting the liquid absorb before adding another ladleful, and stirring frequently, for 10 minutes. Add the asparagus, stir well, season with salt and pepper and continue with the ladle-at-a-time process, only using the asparagus puree instead of the broth. When the mixture gets too thick to cook without sticking, use the broth again. The risotto should be done after it cooks a total of 18 minutes: each grain will be soft on the outside, but with a slightly chewy center. You will probably not need all the asparagus puree or all the broth.
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4
Remove the risotto from the heat and beat in the butter, remaining olive oil, Parmesan, lemon zest and parsley. Stir vigorously to make the risotto creamy and all'onda, or wavy. If is seems too dry, adjust the texture with a bit more broth.
