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1.
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Wash, trim and blanch the asparagus in a pot of boiling water (about 8-10 minutes).
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3
Drain asparagus and run it under cold water to stop the cooking.
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Put the vegetable broth in a saucepan and heat on low heat.
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2.
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Preheat the barbecue to 350 degrees F. 3.
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Toss asparagus with 1 tablespoon of extra virgin olive oil, salt and pepper.
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4.
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Place it on the grill for roughly 10 minutes, turning on both sides.
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5.
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In a saucepan over medium heat, heat 2 tablespoons of olive oil.
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When oil is hot, add chopped garlic and green onion and saute until onions are translucent.
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6.
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Add the rice and stir to coat it with the oil.
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7.
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Chop the asparagus and set aside some of the tips for decoration.
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Add the rest of the asparagus into the pan with the rice.
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8.
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Keeping vegetable broth warm on the stove, slowly add 1 ladle at a time to the rice and asparagus, stirring constantly.
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9.
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As the broth dissipates, keep adding more broth, until the desired texture of rice is achieved (approximately 20 minutes for this kind of rice).
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10.
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Turn off heat.
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Stir in the goat butter and some Parmigiano Reggiano, leaving some for plating.
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11.
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After plating finish with the asparagus tips, a dusting of Parmigiano and a sprinkle of chopped parsley.
