Method

• 1.
  Bring a large pan of salted water to the boil over medium-high heat. Add asparagus and cook, without stirring, for 2-3 minutes until tender.
• 2.
  Drain, reserving 1/3 cup (80ml) cooking liquid. Place two-thirds of the asparagus in a food processor and whiz to a puree, adding a little cooking water to loosen if necessary.
• 3.
  Chill until needed. Place the stock in a saucepan over high heat. Bring to the boil, then reduce the heat to low and keep warm.
• 4.
  Place oil and 25g butter in a deep frypan over medium heat, swirling until melted. Add onion and cook, stirring, for 2-3 minutes until softened.
• 5.
  Increase the heat to medium-high and add the rice. Cook, stirring, for 1-2 minutes until well coated. Add the wine and cook, stirring, for a further 30 seconds until evaporated.
• 6.
  Add stock, one ladle at a time, stirring between each addition and making sure stock is absorbed before adding the next ladleful, for 15-20 minutes until all the stock is used and rice is al dente.
• 7.
  Add the asparagus puree and stir to combine. Remove from heat and stir through parmesan, Taleggio and remaining 25g butter. Season.
• 8.
  Top with remaining blanched asparagus, micro basil and extra parmesan to serve.