Wash the wild asparagus, snap off the tips and leaves. Melt some butter in a pan and briefly roast both, season with salt and pepper and set aside.
Sauté finely chopped spring onions and halved garlic clove in some olive oil. Add the rice, mix well, pour in the white wine and let it evaporate. Gradually add the meat or vegetable broth and let it simmer lightly (stirring diligently), until the rice is "al dente".
Season with salt and pepper. Then stir in the grated Parmesan cheese and some (cold) butter.
Incorporate the wild asparagus, plate and sprinkle with some grated Parmesan cheese.
TIP: For a heartier variation, roast some bacon
(available at the Partschins farm shops) and sprinkle it over the top.