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1
Peel the bottom third of the asparagus stalks with a vegetable peeler.
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2
Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below).
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3
Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
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4
Heat 2 tablespoons butter in a saucepan over medium heat.
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5
Add the shallot and cook, stirring, until translucent, about 2 minutes.
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6
Add the rice and cook, stirring, until glossy, about 1 minute.
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7
Add 1 1/4 teaspoons salt.
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8
Pour in the wine and stir until absorbed.
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9
Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan).
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10
Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes.
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11
(You should have about half the broth left.)
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12
Stir in the sliced asparagus bottoms and the lemon zest.
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13
Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
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14
Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper.
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15
Simmer over medium-high heat until just tender, about 5 minutes.
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16
Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto.
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17
Stir in the lettuce, remove from the heat and season with salt.
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18
Divide among bowls, top with the robiola and season with pepper.
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19
Drizzle the asparagus tips with olive oil and spoon over the risotto.
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20
Photograph by Roland Bello
