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1
Cook the asparagus in boiling, salted water until tender, about 10 minutes.
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2
Drain and refresh under cold running water.
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3
Cut diagonally into 1/4-inch slices and set aside.
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4
Heat 1 tablespoon of butter in a medium skillet over medium heat.
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5
Add the mushrooms and saute until soft, about 10 minutes.
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6
Season with 1/4 teaspoon of salt and pepper and set aside.
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7
Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer.
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8
Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat.
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9
Add the shallots and garlic and saute until soft, about 5 minutes.
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10
Stir in the rice with a wooden spoon, turning to coat well.
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11
Cook, stirring constantly, for 4 minutes.
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12
Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
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13
Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice.
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14
Adjust heat so rice and broth cook at a steady simmer.
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15
After about 15 minutes, the rice should be somewhat tender and some broth should be left.
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16
Cook for another few minutes, adding more broth as needed, until the rice is al dente.
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17
Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter.
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18
Season with 2 teaspoons of salt and pepper.
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19
Divide among 6 shallow bowls and garnish with the chervil.
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20
Serve immediately.
